Sunday, February 19, 2012

Baked Pork Tenderloin with Roasted Carrots

Roasted Carrots
So often in the evening while the oven is preheating for that 20 minutes, everything is prepped.  Just before the "NBC Nightly News" starts, the oven door is opened and our dinner is placed inside.  Definitely a fave during the colder months is Baked Pork Tenderloin with Roasted Carrots.  The meat is placed in the center of a large foil lined (sprayed with PAM) cookie pan.  Then, Olive Oil/Herb coated Carrots are placed around the Pork Tenderloin.  They are baked/roasted together!  Easy + Yummy!   

When my local grocery store Big Y has a Pork Tenderloin special of "Buy 1 Get 1 Free", this is always  one dinner we enjoy.  While baking, the Pork Tenderloin rests on 2-3 Bay Leaves and is covered with a sprinkling of Oregano + Rosemary Leaves.  Delicious!  Couple that with Roasted Carrots and the aromas from our kitchen beckon us to dinner after we learn the news of the day.

Roasted Carrots
  1. Line a large cookie pan with foil.
  2. Spray with PAM.
  3. Rinse Carrots in cold water.
  4. Place Carrots in a Gallon sized Ziploc Freezer bag that contains 3 Tablespoons Olive Oil1/4 teaspoon each of Basil, Oregano, Garlic Powder and also Black Pepper and coat.
  5. Place coated Carrots on outer sides of foil lined cookie pan. Tongs work well to place coated Carrots on pan.  No sticky fingers.
Pork Tenderloin - about 1 and 1/4 lbs.
  1. Place 2-3 Bay Leaves in center of cookie pan where Tenderloin will be placed.
  2. Rinse Tenderloin in cold water.
  3. Place Tenderloin on Bay Leaves.
  4. Drizzle about 1-2 teaspoons Olive Oil on top of Tenderloin.
  5. Sprinkle 1/4 teaspoon Oregano on Tenderloin.
  6. Sprinkle 1 teaspoon Rosemary Leaves on Tenderloin.
Bake the Pork Tenderloin + the Carrots in 425°F oven for 40 minutes. 

After removing from oven, cover with foil and let sit/rest for 5 minutes.  Then, remove Pork Tenderloin and cut into slices.  The roasted colorful Carrots are a delicious veggie bursting with flavor.

Sometimes, Easy Cheesy Noodles round out this yummy colorful dinner! Mmmmm!  I also enjoy a little Mustard as a dipping sauce for pieces of sliced Pork Tenderloin!  Do you like mustard?



Carol @ Always Thyme to Cook said...

Looks delicious, hearty dish for the cooler days. I love the flavors you have with the pork.

Anonymous said...

I just happen to have a pork tenderloin in the freeser. Guess what we are going to have for dinner this week. I hope you are well and enjoying this very mild weather we have been having.

Rita said...

Love your idea of roasting carrots; will be making this soon for sure. Pork tenderloin is often on our menu; so tasty good.

~Lavender Dreamer~ said...

I love roasted carrots! Thanks so much for your encouragement on my new blog, sweet friend! I sure appreciate it! ♥

Asmita said...

Wow, roasting the carrots must really bring out their flavor. Looks like a wonderful dish!

JG said...

Carol- I always like to place the Tenderloin on the Bay Leaves for that extra flavor.

Charli and me- Hope you enjoy it as much as we do. In the high 50°'s here yesterday. WooHoo!

Rita- Carrots are roasted quite often, here.

Lavender Dreamer- :)

Asmita- Our fave way to enjoy carrots!