Roasted Pork Tenderloin And Vegetable Medley Food

ROASTED PORK TENDERLOIN AND VEGETABLES

Steps:

• Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

ROASTED PORK TENDERLOIN WITH DELICATA SQUASH MEDLEY

Steps:

• Preheat oven to 400 degrees.
• In a medium size bowl, mix together potatoes, squash, onions and green beans. Sprinkle with 2 TBS olive oil (reserve the other 2 TBS), salt, pepper and garlic powder. Mix together and place in a large roasting pan. Roast for 15 minutes.
• While veggies are roasting sprinkle and rub the pork with 1 TBS olive oil, the roasted garlic seasoning and rosemary. Heat a large frying pan with the remaining 1 TBS olive oil. Sear the pork for a few minutes on each side or until it has a golden crust.
• Place pork tenderloin on top of the veggies and roast for another 25 minutes or until temperature reads 145 degrees for medium rare or 160 degrees for medium using a digital thermometer for best accuracy. Always let the pork rest for three minutes before slicing.
• Garnish with rosemary and slice before serving.

ROASTED PORK TENDERLOIN AND VEGETABLE MEDLEY

Steps:

• Line two baking sheets with aluminum foil.
• Place the vegetables on one of the sheets, drizzle with the olive oil and season with half of the salt and pepper.
• Arrange the pork tenderloins on the second sheet, tucking the tapered ends underneath.
• Combine the remaining ingredients and brush over the meat.
• Roast both the meat and vegetables in a 450 degree F oven until the juices run clear when the pork is pierced and just a hint of pink remains, about 25 minutes.
• Broil until the pork is golden and glazed and the vegetables are browned around the edges, about 4 minutes.

GRILLED PORK TENDERLOINS WITH VEGETABLE MEDLEY

Steps:

• Mix 1/2 cup dressing and the garlic in shallow glass or plastic dish or resealable plastic food-storage bag. Add pork; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 2 hours but no longer than 12 hours.
• Heat coals or gas grill for direct heat. Mix remaining ingredients except cheese in square aluminum pan, 9x9x2 inches.
• Remove pork from marinade; reserve marinade. Cover and grill pork and pan of vegetables 4 to 5 inches from medium heat 15 to 20 minutes, brushing pork occasionally with marinade and turning once, until pork is slightly pink in center and vegetables are crisp-tender. Stir vegetables 2 or 3 times during grilling. Discard any remaining marinade.
• Cut pork into slices. Sprinkle cheese over vegetables.