Roasted Rosemary Pork Tenderloin with Apples, Carrots and Onions

 


1 /12  Pork tenderloin

¼  cup yellow mustard

¼ cup extra virgin olive oil, plus some for drizzling

¼ cup honey

2 tsp salt

1 tsp black pepper

3 garlic cloves

8 carrots, washed and peeled

1 Granny Smith apple, seeded and cut into wedges

1 Golden delicious apple, seeded and cut into wedges

1 cup frozen pearl onions

2 sprigs of fresh rosemary


Preheat oven to 400 degrees.


Place mustard, extra virgin olive oil, salt, pepper, honey and garlic in a large container or zip closed bag and stir to combine.

Add pork tenderloin to the marinade and allow to marinate for 1 hour.


Place carrots, apples and onions onto a foil lined baking sheet.  Drizzle extra virgin olive oil evenly on the top and sprinkle with salt and pepper to taste.


Place tenderloin next to the carrots, apples and onions on the baking sheet and top with the rosemary sprigs.


Bake for 30 minutes or until carrots and apples have browned and the pork has reached an internal temperature of 145 degrees.


Allow the pork to rest for 10 minutes before slicing.  


Serve With the 2022 Oberon Chardonnay



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