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 Oil, 1/4 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?

Enjoy!
Yummy!

       

A Warm Kitchen & a Delicious Dinner!

Oh, it certainly is invigorating here in Western Massachusetts!!! Hats, gloves or mittens, boots and warm coats are worn every time we step outside of our homes. During this chilly weather I use my oven to prepare dinner whenever possible. A warm kitchen in the winter is the best! Tonight’s scrumptious dinner required a preheated 425°F oven. Only one pan was needed, because Baked “Tempting Tenderloin” and Zesty Carrots shared a large cookie pan. With the addition of microwaved “baked” potatoes and fat free sour cream, dinner was easy to prepare and tasted so good!

For the two recipes above, click on the bolded words and you will find printable recipe cards. ;-)

Preparing dinner took little time. After getting the cookie pan ready, the Pork Tenderloin was rinsed in cold water and placed in the center of the pan. I placed two Bay Leaves under the Pork, drizzled the Olive Oil on top and topped it with about 1 tsp. of dried Rosemary leaves. The prepared Carrots were placed around the pork. Then, the meat (1 and 1/4 lbs.) and vegetables (1 lb.) were baked for 45 minutes in a 425°F oven.

We never have any Zesty Carrots left after dinner. However, the two extra slices of Tempting Tenderloin will be cut into pieces at lunchtime tomorrow and placed in a Rosemary Flavored Wrap along with taco cheese for my husband to devour.

Do you purchase Pork Tenderloin, as I do, when your grocery store has the Buy One Get One Special? There are many ways to prepare it and the recipe above is one method that results is a very tasty dinner!

Yummy!!!