Marinated Pork Tenderloin with Roasted Root Vegetables Recipe

1:39 PM, Oct 25, 2012   |    comments
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Serves: 4
Preparation Time: 1 hour


1-1.5 lb pork tenderloin

The marinade:

1/4 c soy sauce (I used low sodium)

2 tbsp dry red or white wine


1 tbsp honey

1 tbsp truvia

2 cloves garlic, minced

1 tsp grated ginger

1/2 tsp ground cinnamon (omitted this in video)

2 green onions, green parts only, chopped

The veggies:

5 carrots

5 parsnips

2 rutabagas

5 turnips, roots only

Salt & pepper to taste


1. Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag, and marinate overnight.

2. Preheat oven to 350 degrees.

3. Bake the pork for about 35 minutes, or until temperature reads 145 degrees. This is going to burn off any extra sugar from your marinade, leaving it in the pan. Allow meat to rest 10 minutes before slicing on a bias.

4. Add the chopped root vegetables about 15 minutes into the pork cooking. Serve by sprinkling root vegetables over sliced pork.

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