Oven Roasted Pork Tenderloin with Apples and Vegetables

2020-04-08
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 50m
  • Ready In: 60m

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Oven roasted pork tenderloin with apples and vegetables. Pork tenderloin with apples, sage, and root vegetables cooked in oven. This recipe adapted from http://sweetpeasandsaffron.com

Ingredients

  • 1 pound (480 g) pork tenderloin
  • For Rub:
  • 1/2 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 2 teaspoons paprika
  • 1/2 teaspoon each, onion powder,garlic powder,freshly ground black pepper
  • 1/4 teaspoon salt
  • For Glaze:
  • 2 tablespoons apple sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • For Roasted Vegetables:
  • 3 each carrots and parsnips,peeled and coarsely chopped
  • 1 each: medium yellow onion,apple,peeled and coasely chopped
  • 2 cloves garlic,peeled and sliced
  • 8 new potatoes,quartered
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons dry white wine

Method

Step 1

Preheat oven to 400 F (200 C).

Step 2

In a mixing bowl,combine all dry rub ingredients. Mix well.

Step 3

Place pork tenderloin in olive oil,then the rub. Arrange fat-side down in the center of baking sheet.

Step 4

In a large mixing bowl,combine all "roast vegetable" ingredients. Mix well.

Step 5

Arrange vegetable mixture around rubbed pork tenderloin. Place baking sheet in preheated oven. Roast for 30 minutes.

Step 6

Meanwhile,prepare glaze. In a separated bowl,combine all glaze ingredients. Mix well.Divide mixture in half.

Step 7

Flip pork tenderloin fat-side up. Bast meat with glaze mixture,stir vegetables. Return to oven. Roast for a further 15-20 minutes,basting with glaze mixture every 10 minutes.

Step 8

Remove roasted pork tenderloin and vegetables from the oven. Transfer to serving platter. Bast with additional glaze. Allow to cool fro a few minutes. Slice meat and transfer to individual plates.

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