Best Pork Tenderloin On A Vegetable Bed Recipes

ROAST PORK TENDERLOIN WITH ROASTED VEGETABLES

Roast Pork Tenderloin with Roasted Vegetables image

How to roast pork tenderloin recipe with time for how long to bake. Herb and garlic rub and harvest vegetables - onion, carrots, potatoes, eggplant mushrooms.

Provided by Steve Cylka

Time 1h15m

Number Of Ingredients 12

Ingredients

2 pork tenderloins
2 medium onion (, chopped)
5 medium carrots (, peeled and chopped)
4 medium potatoes (, chopped)
2 asian eggplant (or 1 standard eggplant) (, chopped)
10 mushrooms (, halved)
4 tbsp oil
6 cloves garlic (, minced)
1 tbsp salt
1 tbsp black pepper
1 tbsp oregano
2 tsp paprika

Steps:

Preheat oven to 400F.
Spread roasted vegetables evenly across the bottom of a roasting pan. Drizzle oil all over the vegetables.
Roast vegetables for 30-35 minutes or until the vegetables are just starting to get tender.
Trim the pork tenderloin of any excess fat and membrane.
Make the seasoning rub by mixing together the minced garlic, salt, black pepper, oregano and paprika. Rub all over the pork tenderloin.
Move the vegetables in the middle to make room to place the pork tenderloin. Lay the pork tenderloin in the cleared out area, making sure that the pork tenderloin are not touching each other.
Place back into the oven and roast until the pork tenderloin is cooked and reaches an internal temperature of 145F, about 25 minutes.
If desired, garnish with minced fresh parsley.
Serve.

Nutrition Facts : Calories 440 kcal, Carbohydrate 39 g, Protein 43 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1309 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving

ROASTED PORK TENDERLOIN AND VEGETABLES

Roasted Pork Tenderloin and Vegetables image

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

PORK TENDERLOIN WITH ROASTED VEGETABLES

Pork Tenderloin with Roasted Vegetables image

Bake pork tenderloin and sprinkled it with rosemary, sage, salt and pepper - a delicious dinner ready in less than an hour and served with roasted vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

2 pork tenderloins (each about 3/4 pound)
1 pound baby-cut carrots
2 pounds new potatoes (16 to 20), cut in half
1 medium onion, cut into wedges
6 whole cloves garlic
1 tablespoon olive or canola oil
2 teaspoons dried rosemary leaves, crumbled
1 teaspoon dried sage leaves, crumbled
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oven to 450°. Spray shallow roasting pan with cooking spray. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork. Place carrots, potatoes, onion and garlic around pork. Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
Bake uncovered 25 to 30 minutes or until thermometer reads 155°. Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160° and pork is slightly pink in center. Serve pork with vegetables and garlic.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 70 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg

PORK TENDERLOIN ON A VEGETABLE BED

Pork Tenderloin on a Vegetable Bed image

I got the original recipe from Johanna Jones-she owns and operates a pig farm in South Carolina. This is a "wow, clean out the garden, all in one yummy" summer recipe. I've changed the peppers-she used green and I've added more green onions-Johanna used three. Other than that "this is the Bomb!"

Provided by Diana Adcock

Categories Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons fresh thyme or 2 teaspoons dried thyme
1 teaspoon cracked black pepper or 1 1/2 teaspoons fresh ground pepper
1/4 teaspoon salt
1 large pork tenderloin or 2 small pork tenderloin
2 teaspoons olive oil
1 red bell pepper, sliced long
1 orange bell pepper, sliced long
1 yellow squash, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
1 zucchini, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
5 green onions, cut into 1 inch lengths
2 -3 cloves garlic, sliced thin
1 can black beans, rinsed and drained
1 can stewed tomatoes (unseasoned)

Steps:

Combine the thyme, pepper and salt.
Roll the pork, pressing the mixture into it.
Cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min.
Remove from the skillet, place on a cutting board and cover with foil to keep warm.
In the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone.
Add the beans and tomatoes and remaining thyme and heat through, about 4-5 min.
Spoon into a large serving plate-slice the pork thin and place on top.
A few thyme sprigs is a nice touch.

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