This is a one dish recipe that is easy and delicious.
1 qt red potatoes
1 lb baby carrots
8 oz mushrooms
1 small, sweet onion (quartered)
1 tsp minced garlic
3.5 c beef broth
1.5 c red wine (I used Cabernet Sauvignon)
.25 oz fresh, rosemary
.25 oz fresh, thyme
*I normally sear the tenderloin before I roast it. To do this, coat the tenderloin with olive oil, salt and pepper. Heat a small amount of olive oil in a large frying pan and brown the outside of the tenderloin.*
Preheat oven to 400 degrees.
In a large baking dish, add the pork tenderloin and all vegetables. Once all vegetables are added, pour beef broth and wine into dish. Add minced garlic throughout mix. Leave rosemary leaves and thyme leaves whole and separate and add equally to four corners of dish.
Bake at 400 degrees for 80 minutes or until pork equals 165 degrees.
**The tenderloin I used is actually 1.7lbs. It normally takes 35-40 minutes per pound when baking a pork tenderloin at 400 degrees.**
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