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Pork Tenderloin with Root Vegetables

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 pork tenderloin
  • 1/4 cup soy sauce
  • 2 tablespoons dry red wine
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 2 cloves minced garlic
  • 1 teaspoon grated ginger
  • 1/2 teaspoon cinnamon
  • 2 tops chopped green onions
  • 5 parsnips
  • 5 carrots
  • 2 rutabagas
  • 5 roots only turnips
  • 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 °F oven for 45 minutes or until meat is 145 °F. 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 °F oven until tender. Check after 25 minutes.

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