Baked Pork Tenderloin With Vegetables Recipes

ROAST PORK TENDERLOIN WITH ROASTED VEGETABLES

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.

BAKED PORK TENDERLOIN WITH VEGETABLES

Steps:

• Preheat oven to 450°F. Moisten meat with water. Shake off excess. Coat meat as directed on package. Discard any remaining coating mix.
• Toss sweet potatoes, red potatoes and onion with dressing. Spread evenly into 15x10x1-inch baking pan; top with meat.
• Bake 25 to 30 minutes or until meat thermometer inserted in center of meat registers 160°F, stirring vegetables after 15 minutes. Let stand 5 minutes. Slice meat. Serve with vegetables.

PORK TENDERLOIN WITH ROASTED VEGETABLES

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.

ROASTED PORK TENDERLOIN AND VEGETABLES

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. In a 9 x 13-inch pan, place the pork tenderloin and sprinkle evenly with the seasoned salt. Arrange all of the vegetables around the pork, then dot everything with the butter and sprinkle with the Italian seasoning.
• Roast, uncovered for 35 minutes so everything browns nicely.
• Then cover the pan with foil and roast another 10 to 15 minutes longer until pork is cooked to at least 145 F and the vegetables are tender.

ROASTED PORK TENDERLOIN AND VEGETABLES

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.

HEARTY ROASTED PORK LOIN & VEGETABLES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
• Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
• Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
• Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
• Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
• Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
• Return to the oven and cook for 35-50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
• Remove from the oven and let rest for 10-15 minutes before carving the pork and serving with the vegetables.
• Enjoy!

CREOLE PORK TENDERLOIN WITH VEGETABLES

Steps:

• Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan., Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork., Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES

Steps:

• 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
• 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
• 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
• 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
• 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
• 6. Let meat rest for 30 minutes.
• 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
• **You may add more veggies but You'll probably have to go with a bigger pan size.
• **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

ROASTED PORK TENDERLOIN WITH VEGETABLES

Steps:

• Heat oven to 425°F. Rub oil over pork; sprinkle with garlic-pepper blend. In ungreased 15x10x1-inch pan, place pork. Insert ovenproof meat thermometer horizontally into center of thickest part of pork.
• Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt.
• Roast uncovered 30 to 40 minutes or until thermometer reads 160°F. Cut pork into thin slices. Serve with vegetables.

ROASTED PORK TENDERLOIN AND VEGETABLE MEDLEY

Steps:

• Line two baking sheets with aluminum foil.
• Place the vegetables on one of the sheets, drizzle with the olive oil and season with half of the salt and pepper.
• Arrange the pork tenderloins on the second sheet, tucking the tapered ends underneath.
• Combine the remaining ingredients and brush over the meat.
• Roast both the meat and vegetables in a 450 degree F oven until the juices run clear when the pork is pierced and just a hint of pink remains, about 25 minutes.
• Broil until the pork is golden and glazed and the vegetables are browned around the edges, about 4 minutes.

PORK TENDERLOIN WITH ROASTED FALL VEGETABLES

Steps:

• Heat broiler. On a cutting board, sprinkle a generous pinch of salt over garlic and drag the blade of a knife at an angle across mixture until a paste forms. Transfer garlic paste to a small bowl and whisk in 2 teaspoons oil. Place pork on a broilerproof rimmed baking sheet. Rub all over with garlic oil and season with salt and pepper. Broil until browned, about 10 minutes, flipping once. On another rimmed baking sheet, toss together brussels sprouts, parsnips, onions, thyme, and 2 tablespoons oil; season with salt and pepper.
• Reduce heat to 450 degrees, with racks in upper and lower thirds. Roast vegetables on bottom rack and pork on top rack, about 10 minutes (a thermometer should read 145 degrees when inserted in center of pork). Remove pork from oven, transfer to a cutting board, and tent with foil. Transfer vegetables to top rack and roast until tender and browned in spots, 15 minutes. Remove from oven; toss with lemon juice. Refrigerate half of 1 tenderloin for another use. Thinly slice remaining pork; serve with vegetables.