Ingredients
- For the pork:
- 1 Pork Tenderloin about 2 pounds
- 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 teaspoon black pepper
- 1 teaspoon salt
For the gravy:
- 2 Tablespoons butter
- 2 Tablespoons flour
- Pan drippings
- 1 teaspoon poultry seasoning optional
- 1/2 c. water
Instructions
- Preheat the oven to 425 degrees.
- Poke holes in the potatoes and place them in a microwave safe bowl. Heat on high for 3 minutes. Remove and allow to cool.
- Thinly slice the onions, cut the carrots in half, and chop the celery. Place the vegetable sin a 9 x 13 baking dish.
- Carefully cut the potatoes into 1 inch chunks and add them to the baking dish.
- 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.
- 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.
- Cover with foil and cook for 30 minutes, stirring once about halfway through the cooking time.
- 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.
- 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.
Notes
A Hezzi-D Original Recipe