Roasted Pork Tenderloin

On these colder days, I love something I can slide into the oven.  Here is a juicy pork tenderloin recipe.  Feel free to add your own choice of vegetables or potatoes.  I chose to use Baby Belle mushrooms, onion, and potatoes.  

Roasted Pork Tenderloin

2-3lb pork tenderloin
1 white onion
8oz. whole baby belle mushrooms
5 organic russet potatoes
(or pick any root type veggies you like to roast)
2 Tbsp olive oil
1 tsp dried thyme
1 tsp crushed dried rosemary
1 tsp garlic powder
1 tsp salt
pepper


1. In a 9x13 baking dish, toss veggies in 1 Tbsp olive oil and sprinkle with salt and pepper.
2. Pat dry the tenderloin and sprinkle with the spices. In a skillet on the stove, heat 1 Tbsp olive oil on medium high.  Brown the roast on all sides.  Then place on top of veggies in the baking dish.
3.  Bake at 375 tented with foil for 50-60 minutes or until the thickest part of the roast reaches 135 degrees. 

Let rest for 5 minutes before slicing.