ONE PAN PORK TENDERLOIN WITH FALL VEGETABLES

ONE PAN PORK TENDERLOIN WITH FALL VEGETABLES
One Pan Pork Tenderloin with Fall Vegetables is a super easy sheet pan dinner recipe that’s made even easier with Smithfield Marinated Fresh Pork.
ONE PAN PORK TENDERLOIN WITH FALL VEGETABLES

Ingredients
  • 1 Smithfield Marinated Fresh Pork Loin - any flavor
  • 1 large or 2 small sweet potatoes, peeled and diced
  • 2 cups Brussels sprouts, ends trimmed, cut in half
  • 1 bunch heirloom carrots (or regular), chopped
  • 1 table spoon extra virgin olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon each dry thyme and rosemary
  • salt and pepper, to taste
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Instructions
  1. Preheat oven to 425 degrees F.
  2. Place all the vegetables in a large bowl. Pour olive oil and maple syrup over the vegetables. Sprinkle with thyme, rosemary, salt and pepper. Toss to combine.
  3. Spray a large pan with non-stick cooking spray. Place the pork loin in the center of the pan.
  4. Arrange the vegetables evenly around the pork.
  5. Bake for 20-35 minutes or until pork is cooked through. Thermometer temperature should read 150 degrees F.
  6. Allow to rest for 5 minutes, slice and serve!

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