Sheet Pan Roasted Pork Tenderloin

• Gluten free

• Meat

  • 1 Smithfield garlic & herb pork loin filet, Roasted

• Produce

  • 2 Carrots
  • 1 Crown broccoli
  • 2 sprigs Flat leaf parsley, fresh
  • 1 Sweet potato
  • 1 Yukon gold potatoes

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on kitchendreaming.com

Description

Ingredients

• 1 Smithfield Marinated Roasted Garlic & Herb Pork Loin Filet
• 1-2 Yukon gold potatoes, peeled and sliced thinly
• 1 sweet potato, peeled and sliced thinly
• 2 carrots, peeled and sliced thinly
• 1 crown broccoli, washed and sliced into florets
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 sprigs fresh flat leaf parsley

Directions

• Preheat oven to 425 degrees F.
• Line a large cooking sheet (jelly roll pan) with aluminum foil and add the vegetables.
• Drizzle the vegetables with olive oil then toss them together until everything is completely coated.
• Make a well in the center by pushing some of the vegetables from the center of the pan. Place pork in the middle of the prepared dish. Arrange the vegetables around the pork. Season with salt and pepper.
• Put the tray in the oven (uncovered) and roast for 25-30 minutes, or until pork is cooked through and a cooking thermometer reads 135 degrees F).
• Remove from the oven and allow to rest for 10 minutes before slicing and serving. The pork will continue to cook during the resting period and the thermometer will rise up to 145 degrees F. This is the new USDA standard for pork.
• Once the meat has rested, slice and serve for a complete meal in minutes!