Spicy Pork With Parsnips & Potatoes

Spicy Pork With Parsnips & Potatoes

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , , ,

Yields or Serves:  

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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
  1. 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.
  2. In a small-size bowl mix together brown sugar and cayenne pepper. Rub all over pork. Add pork tenderloin to baking sheet.
  3. Season pork and vegetables with kosher salt.
  4. Place in oven and roast for 20 minutes or until meat thermometer (inserted in center of pork) reads 145 degrees.
  5. Remove from oven and let rest 10 minutes.
  6. Transfer vegetables to serving bowl and drizzle with a bit of olive oil.
  7. Transfer pork tenderloin, along with juices, to serving platter. Thinly slice and serve with vegetables.
  8. Serves 4
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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