less than an hour
One Pan Garlic Thyme Pork Tenderloin
1 ½ lb pork tenderloin
2 medium potatoes, cut into wedges
1 lg celery root, peeled and cubed
5 carrots, cut into sticks
1 onion, sliced
Drizzle of olive oil
1 tsp salt
10 cracks fresh black pepper
2 c salad greens
Step by Step Instructions
Set oven to 395° and line a baking sheet with parchment paper. Set aside.
Prepare potatoes, carrots, onion, and celery root as noted above and drop them into a large bowl. Drizzle generously with olive oil, add salt and pepper and toss well until veggies are evenly coated then pour them onto the parchment lined baking sheet in an even layer.
Place the tenderloin into the same bowl with a small drizzle of olive oil. Sprinkle with salt, pepper, and garlic granules then use your hands to massage the oil and seasoning evenly into the tenderloin.
Place the tenderloin on top of the veggies, sprinkle with Rosemary and thyme, then pop the pan into the oven until the veggies are golden and tender and the pork has reached an internal temperature of at least 145° (about 45 minutes).
When everything is done turn off the oven, remove the tenderloin from the pan to a clean plate, cover it with foil and let it rest at least 5 minutes. Leave the veggies in the oven to stay warm while the pork rests.
When the pork had rested slice it and serve over 4 plates. Drop a handful of greens on the side of each plate and top the greens with roasted vegetables then sit down and enjoy the simple savory flavors that you have created!