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| 2 |
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pork tenderloins |
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| 2 Tbs |
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olive oil or red wine vinegar |
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| 1 Tbs |
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Dijon mustard |
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| 1 tsp |
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rosemary |
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| 1 tsp |
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thyme |
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| 1 cup |
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green bell pepper chunks |
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| 1/2 tsp |
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garlic powder, |
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| 1/2 tsp |
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black pepper |
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| 1/2 tsp |
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salt |
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| 3 cup |
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roasted potatoes, thawed |
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| 1 cup |
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baby carrots, thawed |
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| 1/2 cup |
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chopped onions |
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| Preheat oven to 425° In a small bowl combine oil, vinegar, mustard and seasonings; mix well. Brush half of the herb mixture evenly over both sides of each pork tenderloin. Place in shallow roasting pan. In a large bowl combine remaining herb mixture with potatoes, carrots, peppers, and onions, mix well. Place vegetables around the tenderloins. Place in oven bake 25 to 30 minutes. |
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| Recipe Source |
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Source: Barbara Webb
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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