Pork Tenderloin with Root Vegetables 
Based on 2 reviews
Ingredients:
1 Pork Tenderloin
Marinade:
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon cinnamon
2 green onions tops, chopped
Root Vegetables:
5 Parsnips
5 Carrots
2 Rutabagas
5 Turnips (roots only)
Olive Oil
Paula Deen’s House Seasoning
Directions
Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight. Bake in 350-degree oven for 45 minutes or until meat is 145 degrees. Allow meat to rest about 10 minutes before cutting into two-inch serving pieces. Drizzle a small amount of marinade over each piece of meat.
Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with House Seasoning and Olive Oil. Roast in 350 degree oven until tender. Check after 25 minutes.
Yield: 6 servings
Preparation time: overnight
Cooking time: 45 minutes to 1 hour
Ease of preparation: Easy
Recipe courtesy Paula Deen
Servings:
Prep Time: 8 hours
Cook Time: 1 hour
Difficulty:
Show: Paula's Home Cooking
Ratings for this Entry:
Submitted on June 6, 2009
I am one of Paula's biggest fans. This marinade makes the pork wonderful. Diana
Submitted on April 4, 2009
I made this for the first time for Christmas dinner last year and it was a hit. Now I make it all the time and just use the veggies the look good the day I go to the market. Another keeper. Thanks Miss Paula
