Roasted Pork Tenderloin with Rosemary Thyme Vegetables
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 teaspoons | mccormick® thyme leaves |
| 1 teaspoon | mccormick® paprika |
| 1 teaspoon | mccormick® rosemary leaves, finely crushed |
| 1 teaspoon | sea salt from mccormick® sea salt grinder |
| 1 pound | red potato, unpeeled, cut into 1-inch chunks |
| 12 heads | brussels sprouts cut in half |
| 1 | medium red onion, cut into 1 1/2-inch chunks |
| 1 cup | baby carrots |
| 4 stalks | celery cut into 1/2 slices |
| 2 tablespoons | olive oil |
| 2 | pork tenderloin (about 1 pound) |
Directions:
Preheat oven to 425°F. Mix thyme, paprika, rosemary and sea salt in small bowl. Set aside. Place potatoes, onion and carrots in medium bowl. Add oil and 1 tablespoon of the spice mixture; toss to coat well. Place vegetables in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
Roast 15 minutes, stirring occasionally. Meanwhile, coat pork evenly with remaining 1 1/2 teaspoons spice mixture. Push vegetables to one side of pan. Place pork on other side of pan. Roast until pork is desired doneness, 160 Degrees stirring vegetables occasionally. Place pork on cutting board. Let stand 5 minutes before slicing.
Meanwhile, scrape pan drippings with spatula and stir to incorporate into the vegetables. Lift foil edges to seal the vegetables in a pouch. Let stand 5 minutes to allow vegetables to absorb flavors. Serve vegetables with sliced pork.
Source: mccormick.com