This is a super simple way to make a full meal without having do a ton of work. All you have to do is season the pork tenderloin and throw some veggies around it then stick it in the oven and forget about it until it’s done.
- 2-3 lbs pork tenderloin NOTE: I used 2 1/3 lbs of pork tenderloin in my recipe, which made about 8 servings. If you are cooking for yourself and don’t want a ton of leftovers you can definitely get a smaller roast. One lb of pork tenderloin yields about 3 servings.
- 3-4 cups of veggies NOTE: You can use whatever veggies you want. I used about 1 lb of red potatoes, about 3/4 cup sliced carrots, and 3 small onions because that is what I had from my food share.
- 3 cloves of garlic, sliced
- 2 tbsp olive oil
- black pepper
- Preheat your oven to 350°F.
- Roughly chop your veggies. Try to make the thickness of your veggies pieces similar so they cook evenly. Also if your pork roast has strings around it(butchers sometimes put this around the meat to compress it) make sure you cut them off. DO NOT remove the fat layer that is on it as it will keep the pork moist during cooking. If you don’t want it, cut it off after cooking.
- Brush 1 tbsp of olive oil around your roast. Place the roast in your pan(you can use a roasting pan, skillet, 9×13 pan, or whatever you have that your roast and veggies will fit into) and place the sliced garlic on top of it.
- Surround the roast with your chopped veggies (you can even place a thin layer of veggies on top of your roast if you want but they might get a little crispy) and drizzle the remaining tbsp of olive oil over your veggies.
- Sprinkle the entire pan with salt and pepper then stick it into the preheated oven on the middle shelf.
- Cook for approximately 1 hour or until the roast turns white and a meat thermometer inserted into the center reads 145°F. NOTE: Cooking times may vary with the type of pan you use. A glass pan may require a sightly longer cooking time. My roast took exactly 1 hour in the oven and I used a dark 9×13 pan covered in aluminum foil.
Servings: 8 Serving size: 1/2 cup of roasted veggies and a 3/4 inch thick slice of roast
estimated by http://www.caloriecount.com/