Pork Tenderloin with Rosemary Thyme Vegetables
This delicious recipe for Pork Tenderloin with Rosemary Thyme Vegetables pairs perfectly with Fleur Bleu 2021 Crimson Bouquet.
Servings
4
Prep
15
Cook
35
Ingredients
- 1 1/2 Teaspoon(s) McCormick® Whole Thyme Leaves
- 1 Teaspoon(s) McCormick® Paprika
- 1 Teaspoon(s) McCormick® Whole Rosemary Leaves, finely crushed
- 1 Teaspoon(s) Sea Salt from McCormick® Sea Salt Grinder
- 1 Pound(s) Red potatoes, unpeeled, cut into 1-inch chunks
- 1 Medium red onion, cut into 1 1/2-inch chunks
- 1 Cup(s) Baby carrots
- 2 Tablespoon(s) Olive oil
- 1 Pound(s) Pork tenderloin (about 1 pound)
Directions
1. 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.
2. 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 20 minutes longer or until pork is desired doneness, stirring vegetables occasionally. Place pork on cutting board. Let stand 5 minutes before slicing.
3. 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.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
