Garlic Rosemary Pork Tenderloin & Veggies

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Rinse tenderloin and pat dry. Place into large casserole dish.

3. 3

   Dice potatoes into approximately 1 inch cubes. Set aside.

4. 4

   Slice carrots into 1/2-3/4 inch slices. Set aside.

5. 5

   Using garlic press, crush all 6 cloves of garlic into a large bowl. Add onion, rosemary and oil. (Amount of oil depends on how large you cut vegetable pieces.) Stir well to combine all ingredients evenly.

6. 6

   Spoon approximately 1/4 cup of garlic mixture over tenderloins.

7. 7

   Add vegetables to remaining garlic mixture and stir well, coating all vegetables evenly. Spoon vegetables into casserole dish around tenderloins.

8. 8

   Pour any remaining garlic mixture over tenderloins and vegetables.

9. 9

   Place casserole dish, uncovered into oven. Cook for 30-40 minutes, stirring vegetables occasionally.

10. 10

    The more you stir the vegetables, the crispier they will be. For a softer vegetable, only stir at the 25-30 minute mark.

* Per serving · 4 servings · Values may vary.

No additional tips available.