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Preheat oven to 425°F. Mix thyme, paprika, rosemary and sea salt in small bowl. Set aside. Place potatoes, onion and carrots in medium bowl. Add oil and 1 tablespoon of the spice mixture; toss to coat well. Place vegetables in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
Roast 15 minutes, stirring occasionally. Meanwhile, coat pork evenly with remaining 1 1/2 teaspoons spice mixture. Push vegetables to one side of pan. Place pork on other side of pan. Roast 20 minutes longer or until pork is desired doneness, stirring vegetables occasionally. Place pork on cutting board. Let stand 5 minutes before slicing.
Meanwhile, scrape pan drippings with spatula and stir to incorporate into the vegetables. Lift foil edges to seal the vegetables in a pouch. Let stand 5 minutes to allow vegetables to absorb flavors. Serve vegetables with sliced pork.
Made this dish the other night and found it to be subtle in flavor and very tasty not to mention easy to make. I have never roasted a pork tenderloin before (I'm a griller) but was pleasantly surprised! Only critique I have is I'd start the carrots in the oven 5 minutes before adding the rest of the veggies (they had a bit of a "bite" to them), will definitely make again.
John Hoogenboom | November 24, 2013 |
Flavors compliment each other, easy to prepare, will make again
Cary | February 26, 2014 |
My family loved this recipe. The flavors went together very well and I loved that it was so easy to make. One pot cooking!
Barbara | December 04, 2016 |
Has anyone tried this in a crock pot?
Ginger | December 17, 2015 |