roasted pork tenderloin with vegetables

Name: Roasted Pork Tenderloin with Vegetables
Prep time: 15 min
Cook time: 55 min
Yield: 4
Cuisine: Southern
Ingredients: 2 tablespoon(s) olive oil; 1 1/2 pound(s) pork tenderloin trimmed; 2 medium onions cut in eighths; 1 1/4 cup(s) low sodium chicken or beef broth; 4 small red potatoes quartered; 3 large carrots peeled and cut in chunks; 1 can (14.5 ounce) fire roasted tomatoes; 1 tablespoon(s) worcestershire sauce; 1 teaspoon(s) dried oregano; 1 teaspoon(s) dried basil; 1/2 teaspoon(s) onion powder; 1/2 teaspoon(s) garlic powder; 2 tablespoon(s) cornstarch; salt & pepper

(1 RATING)

56 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 23, 2019

Roasted Pork Tenderloin and Vegetables is slow cooked in a dutch oven or covered roasting pan. It combines browned pork tenderloin with onions, potatoes, carrots, fire roasted tomatoes and a perfect blend of common pantry spices in a super easy gravy that almost prepares itself. It cooks up so tender in a little over an hour. You can serve it up in a soup bowl like a chunky soup or stew with a piece of crusty french bread or baguette.

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This Roasted Pork Tenderloin and Vegetables is slow cooked in a dutch oven or covered roasting pan. It combines browned pork tenderloin with onions, potatoes, carrots, fire roasted tomatoes and a perfect blend of common pantry spices in a super easy grav

prep time 15 Min

cook time 55 Min

method Bake

yield 4 serving(s)

Ingredients

2 tablespoons olive oil
1 1/2 pounds pork tenderloin trimmed
2 medium onions cut in eighths
1 1/4 cups low sodium chicken or beef broth
4 small red potatoes quartered
3 large carrots peeled and cut in chunks
1 can (14.5 ounce) fire roasted tomatoes
1 tablespoon worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons cornstarch
salt & pepper

How To Make roasted pork tenderloin with vegetables

Step 1

Heat olive oil in dutch oven or skillet over medium; brown pork tenderloin on all sides. Remove from skillet and set aside. Add onion and cook for 2-3 minutes. Add 1 cup chicken broth and stir to remove brown bits from the bottom of the pan.

Step 2

If using covered roasting pan transfer liquid and onions now.
Step 3

Add potatoes, carrots, fire roasted tomatoes, Worcestershire Sauce, oregano, basil, onion powder and garlic powder. Stir to coat vegetables. Place roast on top of vegetables, cover and bake for 325 degrees for 1 hour or just until vegetables are tender. Remove pork tenderloin to cutting board. Remove vegetables to bowl. Whisk together 1/4 cup chicken broth and cornstarch. Place cooked broth from roasting pan in large saucepan over low heat (this can also be done right in the dutch oven) whisk in cornstarch mixture; continue whisking and cooking until slightly thickened. Cut roast and add it and the vegetables to the gravy. Stir gently to combine and simmer over low just until warmed.
Step 4

NOTES If you like your pork tenderloin a little less done remove it about 20-30 minutes early and wrap in a loose tent foil. Place the rest of the vegetables, broth and tomatoes back in the oven and finish cooking until fork tender. Once the vegetables are done remove them from the pan, make the gravy, slice the pork tenderloin and add it and the vegetables back to the pan.
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