Recipes and Links

Roasted Pork Tenderloin and Vegetables with Thyme and Rosemary

Serves: 3-4 servings.

1 1/2 tsp thyme leaves

1 tsp paprika

1 tsp rosemary leaves, finely crushed

1 tsp Salt-of-the-Earth sea salt* of your choice

4 medium red potatoes, unpeeled, cut into 1” chunks

1 medium onion, cut into 1 ½” chunks

1 cup carrots cut into ½” chunks or baby carrots cut in half

2 Tbsp + 2 tsp Flying Olive Thyme Extra Virgin Olive Oil or Flying Olive Garlic, Rosemary, Tuscan Herb, or Herbs de Provence, divided

1 pork tenderloin (about 1 pound), silver skin removed

Directions:

Mix the thyme, paprika, rosemary, and sea salt in a small bowl. Set aside.

Preheat the oven to 425°F. Place the potatoes, onion and carrots in a medium bowl. Add 2 Tbsp.of the Flying Olive Thyme or Extra Virgin Olive Oil of Choice and 1 Tbsp of the spice mixture and stir well. Add to the vegetables and toss to coat well. Using 1 tsp of the Flying Olive EVOO of Choice, grease a large baking dish well. Place the vegetables in a single layer in the baking dish.

Roast the vegetables for 15 minutes, stirring about every 5 minutes. Meanwhile, add 1 tsp of Flying Olive EVOO of Choice with the remaining 1 1/2 tsp of spice mixture and mix well. Massage the olive oil/spice mixture into the pork and set aside.

When ready, push the vegetables to one side of the roasting pan. Place the pork on the other side of the pan. Roast 20-25 minutes longer or until the pork is the desired doneness, stirring vegetables occasionally. Place the pork on a cutting board. Tent with foil and let sit 10 minutes before slicing on the diagonal.

Meanwhile, scrape the pan drippings from the bottom of the baking dish and stir the juices into the vegetables. Tent with foil and let the veggies stand for 5 minutes to allow the vegetables to absorb the flavors. Serve the vegetables with the sliced pork.

Submitted by Barb L.

*Available at the Eastgate Store