Pork Tenderloin With Root Vegetables

Recipe Ingredients

1		Pork tenderloin - (1 1/2 to 2 lbs)
		Marinade
1/4 cup	59ml	Soy sauce
2 tablespoons	30ml	Dry red wine
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Brown sugar
2		Garlic cloves - minced
1 teaspoon	5ml	Grated ginger
1/2 teaspoon	2.5ml	Ground cinnamon
2		Green onions, green parts only - chopped
		Root Vegetables
5		Parsnips
5		Carrots
2		Rutabagas
5		Turnips (roots only)
		Olive oil - as needed
		House Seasoning - (see recipe)

Recipe Instructions

Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight.

Preheat oven to 350 degrees. Bake for 45 minutes or until meat is 145 degrees when measured with an instant-read thermometer. 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 Vegetables: Preheat oven to 350 degrees.

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.

This recipe yields 6 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1C17) - from the TV FOOD NETWORK

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