Roast Pork Tenderloin with Roasted Vegetables

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  200g

• Onions

  Raw

  2 medium or 220g

• Carrots

  Raw

  5 medium or 305g

• Potato

  Flesh and skin, raw

  4 Potato small or 680g

• Eggplant

  Raw

  2 eggplant, peeled (yield from 1-1/4 lb) or 916g

• Mushrooms

  Shiitake, raw

  10 mushroom or 190g

• Canola oil

  4 tbsp or 56g

• Garlic

  Raw

  6 cloves, minced or 18g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Oregano

  Spices, dried

  1 tbsp, ground or 6g

• Paprika

  Spices

  2 tsp or 4g

Directions

1. Preheat oven to 400F.
2. Spread roasted vegetables evenly across the bottom of a roasting pan. Drizzle oil all over the vegetables.
3. Roast vegetables for 30-35 minutes or until the vegetables are just starting to get tender.
4. Trim the pork tenderloin of any excess fat and membrane.
5. Make the seasoning rub by mixing together the minced garlic, salt, black pepper, oregano and paprika. Rub all over the pork tenderloin.
6. Move the vegetables in the middle to make room to place the pork tenderloin. Lay the pork tenderloin in the cleared out area, making sure that the pork tenderloin are not touching each other.
7. Place back into the oven and roast until the pork tenderloin is cooked and reaches an internal temperature of 145F, about 25 minutes.
8. If desired, garnish with minced fresh parsley.
9. Serve.
10. Recipe by: Steve Cylka (source: https://www.theblackpeppercorn.com/2017/10/roasted-pork-tenderloin-with-vegetables/)

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