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.

Recipe Courtesy of Paula Deen