One Pan Roasted Pork Tenderloin with Potatoes and Carrots

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 lb or 453g

• Teriyaki Sauce

  Panda Express

  1 oz or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mountainking Gold Petites Small Potatoes

  Generic

  16 oz or 454g

• Onions

  Raw

  ½ medium or 55g

• Carrots

  Raw

  3 medium or 183g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Preheat oven to 400 convection or 425 conventional.
2. Trim a pork tenderloin of fat and silverskin.
3. Peel and cut 3 medium carrots into 1/2 inch medallions. Clean and cut 1 pound of small potatoes into about 1 inch pieces. Roughly chop one half of a medium onion.
4. Add all the veggies to a 1-gallon ziplock bag or bowl. Add 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic, and 1 tablespoons olive oil. Seal bag and mix well.
5. Prep a large baking dish or smaller sheet pan with a spray of PAM. Place tenderloin on pan. Mix 1-2 garlic cloves and teriyaki sauce together and rub on tenderloin. Add veggies to pan
6. Bake until tenderloin is 150-160 per your taste and potatoes are tender. About 30-35 minutes. The last few minutes, turn on the broiler and get the color you want. Your cooking time may be a bit longer depending on tenderloin size, the veggies, and your oven.
7. Allow the tenderloin to rest for at least 5 minutes before cutting.
8. Recipe by: Dan Mikesell AKA DrDan (source: https://www.101cookingfortwo.com/one-pan-roasted-pork-tenderloin-with-potatoes-and-carrots/)
9. Good refrigerated for 3-4 days or frozen as "freezer meals" for 3-4 months.

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