Pork Tenderloin with Root Vegetables
Recipe from Smithfield

Start with a pre-marinated tenderloin, or follow Paula Deen's marinade recipe to make your own.


Pork Tenderloin with Root Vegetables

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Ingredients
  • 1  (1 1/2 to 2-pound)
    Smithfield Pork Tenderloin
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Marinade:
  • 1/4  cup
    soy sauce
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  • 1-2  tablespoons
    dry red wine
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  • 1  tablespoon
    honey
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  • 1  tablespoon
    brown sugar
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  • 2  cloves
    garlic, minced
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  • 1  teaspoon
    grated ginger
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  • 1/2  teaspoon
    ground cinnamon
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  • 2 
    green onions (green parts only), chopped
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Root Vegetables:
  • 5 
    parsnips
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  • 5 
    carrots
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  • 2 
    rutabagas
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  • 5 
    turnips (roots only)
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  •  
    Olive oil
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  •  
    House Seasoning (This can be purchased at www.pauladeen.com, or you can click here for the recipe)
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Directions
1.
Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate in the refrigerator overnight.
2.
When you're ready to cook the tenderloin, preheat oven to 350 degrees F. Bake in an open pan for approximately 40-45 minutes or until internal temperature is 160 degrees F. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. Drizzle a small amount of the meat juices from cooking over each piece of meat. Serve with the root vegetables.

Root Vegetable Recipe:
Preheat oven to 350 degrees F. Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with olive oil and House Seasoning. Roast until tender; first check vegetables for doneness after 25 minutes and then every 10 minutes thereafter. Serve with the pork.

Serving Suggestions
Serve with wild rice.
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