Pork Tenderloin with Potatoes, Apples and Carrots
Total time: 45 minutes
Pork and apples naturally compliment each other: the sweet-tart flavor of the apple brings out the sweetness of the pork. With roasted potatoes and carrots this is a simple meal needing little attention. Remember, slightly pink is fine for pork - and keeps it juicier.
- 1 pork tenderloin, 12oz (360gr)
- 2 medium potatoes
- 2 - 3 medium carrots
- 1 apple - Golden Delicious or Granny Smith
- 1 tbs brown sugar
- 1 tbs Balsamic vinegar
- 2 tbs olive oil
- 1 tbs butter
- Trim tenderloin if needed, but leave whole.
- Cut potatoes and carrots into sticks, 1/2 X 2" (1.25 X 5cm).
- In medium bowl mix sugar and vinegar, stirring until sugar is dissolved.
- Add oil and mix well.
- Add potatoes and carrots and toss to coat.
- Spread the potatoes and carrots out in a baking dish large enough to hold everything easily.
- Coat tenderloin with remaining vinegar/sugar and place in center of pan, with vegetables around it.
- Bake, uncovered, in 400F (200C) oven for 20 minutes.
- After 15 minutes, cut and core apple. Slice into thick wedges.
- Melt butter in nonstick skillet. Add apples and toss to coat well.
- Remove pork and vegetables from oven.
- Turn the pork and stir the vegetables, turning them also.
- Arrange the vegetables in a single layer, with pork on top of some of them, in the center of the pan.
- Lay the apple slices around the vegetables and return it all to the oven for the last 20 minutes.
- Remove, let the pork rest while you arrange the potatoes and apples on a small platter.
- Slice the pork and place on top.
- Pour over any pan juices and serve.