Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
I absolutely love this pork tenderloin dish. If you would rather use sweet potatoes then by all means go for it. Oh, and here’s a good tip for peeling ginger. To remove the ginger skin easily, just scrape with the edge of a spoon. It’s that simple!
- 2 Large Potatoes (Peeled, Halved & Sliced 1/2 Inch Thick)
- 2 Large Carrots (Peeled & Rough Chopped)
- 2 Large Parsnips (Peeled, Halved & Cut Into 2 Inch Pieces)
- 1 Tablespoon Finely Grated Peeled Fresh Ginger
- 4 Tablespoons Olive Oil (Plus More For Serving)
- 2 Tablespoons Brown Sugar
- 1/4 Teaspoon Cayenne Pepper
- 1 Pork Tenderloin (About 12 Ounces)
- 1 Teaspoon Kosher Salt
- Preheat oven to 475 degrees. On a rimmed baking sheet, toss potatoes, carrots, parsnips, and ginger with olive oil and spread in an even layer.
- In a small-size bowl mix together brown sugar and cayenne pepper. Rub all over pork. Add pork tenderloin to baking sheet.
- Season pork and vegetables with kosher salt.
- Place in oven and roast for 20 minutes or until meat thermometer (inserted in center of pork) reads 145 degrees.
- Remove from oven and let rest 10 minutes.
- Transfer vegetables to serving bowl and drizzle with a bit of olive oil.
- Transfer pork tenderloin, along with juices, to serving platter. Thinly slice and serve with vegetables.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen