Recipe: Appetizing pork roast tenderloin with roasted potatoes and corn on the cob

pork roast tenderloin with roasted potatoes and corn on the cob. Add pork to one bag and potatoes to the other bag. I usually prepare the marinade and put a pork loin roast in a freezer bag with the marinade and freeze. We like things roasted potatoes and carrots and my wife was asking for pork tenderloin since I hadn't done one for a while.

Reviews for: Photos of Oven-Roasted Pork Tenderloin with Roasted Potatoes and Vegetables. Toss potatoes with remaining seasoning mixture; arrange around meat in pan. I added baby carrots, cut small slots on the tenderloin put the fresh minced garlic in the slots so the garlic flavor seeps in the meat more used baby red potatoes and made pork gravy to go along. You can have pork roast tenderloin with roasted potatoes and corn on the cob using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of pork roast tenderloin with roasted potatoes and corn on the cob

1. Prepare of pork roast tenderloin.
2. It's of potatoes.
3. Prepare of onion.
4. You need of fresh parsley.
5. You need of vegetable stock.
6. Prepare of butter.
7. You need of dried parsley.
8. Prepare of Italian seasoning.
9. Prepare of paprika.
10. It's of garlic salt.
11. You need of salt & pepper.
12. Prepare of water.
13. It's of brown sugar.

Bake pork tenderloin and sprinkled it with rosemary, sage, salt and pepper - a delicious dinner ready in less than an hour and served with roasted 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. This is a Pork Loin New York Roast that I cooked in my toaster oven.

pork roast tenderloin with roasted potatoes and corn on the cob instructions

1. preheat oven to 250.
2. in large skillet heat a bit of vegetable oil, sprinkle salt on all sides of tenderloin, sear in skillet on all sides.
3. in baking pan add stock, a bit of water, sliced onions, salt & pepper.
4. remove seared tenderloin from skillet and rub with oil, brown sugar, paprica, salt & pepper. place in baking pan and put in oven, bake for 2 hours, do not cover. baste with juice in bottom of pan every 30 mins..
5. cut potatoes, put in large bowl, add oil, chopped fresh parsley, garlic salt, sat&pepper, mix well, place in separate baking pan with a half inch of water. do not cover, place in oven alongside tenderloin for 2 hours.
6. after 2 hours remove tenderloin from oven, baste once more, set aside, start boiling water for fresh corn cob..
7. remove potatoes, return to large bowl, add butter, dried parsley and italian seasoning, mix well, return to baking pan to keep warm..
8. remove corn from boiling water, slice tenderloin into 1/3 of inch thick.. serve and enjoy.

Toaster oven cooking makes things easy. I also used some potatoes and mushroom soup in. The skillet will heat along with the oven. Serve warm over sliced pork tenderloin or chops. Braised Red Cabbage: In a large pot heat the olive oil over medium-high heat and saute the onions until soft.