Roasted Pork Tenderloin with Potatoes and Vegetables
  • For the pork:
  • 1 Smithfield Peppercorn and Garlic Tenderloin
  • 1 lb. red skinned potatoes
  • 1 onion, thinly sliced
  • 1 c. baby carrots, cut in half lengthwise
  • 1 c. celery, chopped
  • 2 c. chicken broth
  • 4 garlic cloves, minced
  • 1 sprig of thyme
  • 1 t. black pepper
  • 1 t. salt
For the gravy:
  • 2 T. butter
  • 2 T. flour
  • Pan drippings
  • 1 t. poultry seasoning (optional)
  • ½ c. water
  1. Preheat the oven to 425 degrees.
  2. Poke holes in the potatoes and place them in a microwave safe bowl. Heat on high for 3 minutes. Remove and allow to cool.
  3. Thinly slice the onions, cut the carrots in half, and chop the celery. Place the vegetable sin a 9 x 13 baking dish.
  4. Carefully cut the potatoes into 1 inch chunks and add them to the baking dish.
  5. Butterfly the pork tenderloin by cutting it down the middle lengthwise. Place it in the center of the baking dish, on top of the vegetables.
  6. Pour the chicken broth over top of the pork and vegetables. Stir in the garlic cloves. Add the sprig of thyme and sprinkle with salt and pepper.
  7. Cover with foil and cook for 30 minutes, stirring once about halfway through the cooking time.
  8. Just before removing the pork from the oven melt the butter in a small saucepan. Whisk in the flour and cook for 2 minutes. Gently pour the pan drippings in the roux, whisking to incorporate. Stir in the poultry seasoning. Add water to get desired consistency.
  9. Remove the pork from the baking dish and slice on a cutting board. Serve slices of pork along side spoonfuls of the roasted vegetables and top with the gravy.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at