Delicious Pork Tenderloin with Veggies

Energy Connections

1 pork tenderloin (approx. 1.5 pounds)

Veggies: yams, sweet potatoes, Brussel sprouts or any combination thereof

FOR THE DRY RUB:

1 tsp salt

½ tsp pepper

½ tsp paprika

1 tsp thyme

1 tsp rosemary

½ tsp garlic powder

½ tsp onion powder

FOR THE GLAZE:

1/3 cup honey

1/3 cup Dijon mustard

1 tsp garlic powder

2 Tablespoons soy sauce

2 tablespoons olive oil

Pre-heat the oven to 350 degrees Farenheit. Make the dry rub in a bowl.

Seasonings are beautiful.

Prepare the pork tenderloin by rinsing and trimming any of the silver skin (white stringy stuff) away.

Rub the dry rub all over the pork tenderloin. Let the pork tenderloin rest with the dry rub while you cut up your veggies and make your glaze.

Heat oil or butter in a skillet and sear the meat on each side, about 5 minutes per side on medium heat.

While the meat is searing, place the cutup veggies in a large bowl, and toss with olive oil. Then, toss again with some of the glaze and make sure you get good coverage. Spread the veggies out on a parchment paper lined baking sheet, and put it in the oven to cook. The veggies need about 45 minutes in the oven.

A surprisingly tasty combination!

Remove the meat from heat and place on a parchment-paper lined baking sheet. Drizzle the sauce generously over the meat. Cook for about 30 minutes, and toss the veggies half way through cooking.

The pork should get to an internal temperature of 145 degrees F. Remove the pork from oven a little early as it will continue to cook while resting. Let the pork rest 10 miniutes, and then enjoy!

BTW Kessler's didn't have any pork tenderloins that weren't already seasoned so I changed the meat cooking time and used chops instead.

My Rating: 4/5 "Wonderful flavors all around in this dish. If I made it again I'd use a titch less mustard so it wouldn't drown out the other seasonings. That said, I like mustard, and the glaze added nice pop to both the meat and the veggies."