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.

 Ingredients:

• 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

 Instructions:

• 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.