Tuesday, April 3, 2012

Pork Tenderloin with roasted potatoes and carrots

Good afternoon on this beautiful April day here in Woodbridge!
Tonight I am making Pork Tenderloin with roasted potatoes and carrots for dinner.  The roast was 1/2 way still frozen. TIP: By cooking roasts while frozen or partially frozen keeps them moister. I do a lot of 1 pot/dish cooking-easy and quick.

Finished product

Pork Tenderloin with Roasted Potatoes and Carrots
1 Pork tenderloin (3-4 lbs) or any pork roast will do as well
4 medium potatoes, sliced 1/2 in thick
4 oz baby carrots
1 medium onioe,sliced
1/2 c water
Sprinkle liberally to taste on top of roast and veggies: Lawry's Season salt, Pepper, Paprika, Basil, Rosemary, Onion Powder, Minced garlic.
In a roasting pan, spray liberally w/Pam. Layer the potatoes on the bottom. Add Carrots then sliced onion. Top w/roast. Add spices and water. Insert meat thermometer.Cover w lid or foil. BAKE on 350 for 2-3 hrs or until meat thermometer reads 170 degrees. Make gravy from drippings. Serve with rolls and a salad. Serves 6

before cooking

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