Pork Tenderloin With Roasted Vegetables Recipes

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.

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.

Steps:

• Heat oven to 400.
• Spray shallow roasting pan with Pam.
• 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 155º.
• Remove pork from pan.
• Stir vegetables and continue baking 5-10 minutes or until tender.
• Cover pork and let stand 10-15 minutes or until thermometer reads 160ºF and pork is slightly pink in center.
• Serve pork with vegetables and garlic.

Steps:

• Preheat the oven to 475 degrees F. Season the pork all over with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Remove to a plate.
• Wipe out the skillet; add 1 more tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Stir in the broccoli, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place the pork on top. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
• Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper slices, brine and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt.
• Slice the pork and season with salt and pepper. Serve with the glazed vegetables.

Steps:

• PREHEAT oven to 400°F Line roasting pan or 15x10-inch jelly-roll pan with foil.
• PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.
• BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170°F and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired.
• CROCK POT DIRECTIONS: Preheat your crock pot on low while chopping vegetables. Spray the inside of the pot with cooking spray, place the meat in the bottom then layer the veg's around it. Cook on low for about 6-8 hours.

Steps:

• Heat oven to 450°F. Place corn in large bowl of warm water to partially thaw. In ungreased 15x10x1-inch pan, arrange sweet potatoes and onion around sides.
• In 1-quart saucepan, mix glaze ingredients. Cook over low heat, stirring constantly, until melted and smooth. Brush about half of glaze over vegetables. Roast uncovered 25 minutes.
• Remove vegetables from oven. Turn vegetables in pan. Remove corn from water; place in pan with vegetables. Place pork tenderloins in center of pan. Brush pork and all vegetables with remaining glaze.
• Return to oven; roast uncovered 25 to 30 minutes longer or until vegetables are tender, and pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Slice pork. Arrange pork and vegetables on platter. Garnish with Italian parsley.

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.

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.