Description
A simple and easy roast dinner that requires minimal effort and minimal dishes!
Ingredients
- FOR THE RUB:
- 1 Tablespoon Brown Sugar
- 2 teaspoons Paprika
- ½ teaspoons Onion Powder
- ½ teaspoons Garlic Powder
- ½ teaspoons Black Pepper
- ¼ teaspoons Salt
- 1 whole (1 To 1 1/2 Lb. Size) Pork Tenderloin
- ½ Tablespoons Olive Oil
- FOR THE ROASTED VEGETABLES:
- 3 whole Carrots, Peeled And Coarsely Chopped
- 3 whole Parsnips, Peeled And Coarsely Chopped
- 1 whole Onion, Coarsely Chopped
- 8 whole Baby Potatoes, Quartered
- 2 cloves Garlic, Sliced
- 1 whole Red Apple, Peeled, Cored And Coarsely Chopped
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Olive Oil
- ⅛ teaspoons Salt
- ⅛ teaspoons Pepper
- 1 Tablespoon Chopped Fresh Sage
- 2 Tablespoons White Wine
- FOR THE GLAZE:
- 2 Tablespoons Apple Sauce
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
Preparation
Preheat oven to 400°F.
First, mix up the rub. Combine brown sugar through salt in a small bowl. Cover the pork tenderloin in the olive oil, then coat it in the rub. Place it fat-side down in the center of a 9×13 baking dish.
In a large bowl, toss the vegetables (carrots through potatoes), garlic and apples with the apple cider vinegar, olive oil, salt, pepper, sage and white wine. Arrange in the baking dish, around the pork. Put dish into the oven.
Mix up the sauce/glaze and divide in half. Set one of the sections of glaze aside for serving. Use the other for basting the roast during cooking. Roast pork and vegetables for 30 minutes, then flip the tenderloin fat-side up. Baste pork with sauce, stir the veggies, and return it to the oven. Roast for another 5-20 minutes, basting with glaze every 10 minutes. When done, a thermometer inserted into the thickest part should read 63°C or 145°F.
Remove from oven, brush with additional glaze and allow to rest for 5 minutes before serving. Serve with remaining sauce
