Herb Crusted Pork Tenderloin with Apple & Root Veggies
- 1 medium sweet potato, diced
- 2 medium potatoes, diced (I used purple potatoes for some nice color)
- 1 parsnip, diced
- ¼ large onion, sliced
- 1 apple (I used a Gala), diced
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 Open Nature® Pork Tenderloin
- 2 cups parsley
- 1 cup mixed fresh herbs (sage, thyme, basil, mint)
- ½ teaspoon salt
- zest and juice from one lemon
- 6 tablespoons olive oil
- Preheat oven to 375°F.
- Spray baking dish with cooking spray.
- Add the diced veggies and the apple. Toss with the olive oil, rosemary and salt and pepper until evenly coated.
- Make the gremolata by putting the parsley through lemon juice in the food processor and pulse until chopped.
- Add the oil and pulse until combined but still a bit chunky.
- Butterfly the pork tenderloin.
- Coat the entire pork surface with gremolata and roll up. Tie loin with kitchen string.
- Rub the outside with more gremolata.
- Place the pork tenderloin on top of the root vegetable mixture and bake until internal temperature reaches 145°F.
- Let pork tenderloin rest 15 minutes before slicing.
- Serve with remaining gremolata.
Recipe by Bistro OneSix at https://bistroonesix.com/herb-crusted-pork-tenderloin-with-apple-root-veggies/
3.5.3208