Pork Tenderloin with Root Vegetables Recipe by Paula Deen

Level: Easy

Time: 55 MINUTES

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  • 1 pork tenderloin
  • 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 tops green onions, chopped
  • 5 parsnips
  • 5 carrots
  • 2 rutabagas
  • 5 turnips, roots only
  • olive oil
  • Paula Deen House Seasoning


Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight. Bake in 350° oven for 45 minutes or until meat is 145°. 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° oven until tender. Check after 25 minutes.

Pork Tenderloin with Root Vegetables


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