Roasted Pork Tenderloin with Rosemary Thyme Vegetables

ROASTED PORK TENDERLOIN WITH ROSEMARY THYME VEGETABLES

Fill your tummy with this pork tenderloin oven roasted recipe. Roast alongside onions and baby carrots seasoned with rosemary and thyme and then serve with hearty red potatoes! This will pair up beautifully with full-bodied, dry red wine. This is a good one for those with a Tolerant Vinotype.

Roasted Pork Tenderloin with Rosemary Thyme Vegetables
Servings: 4
Ingredients
  • 1 1/2 teaspoons McCormick® Thyme Leaves
  • 1 teaspoon McCormick® Paprika
  • 1 teaspoon McCormick® Rosemary Leaves finely crushed
  • 1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
  • 1 pound red potatoes unpeeled, cut into 1-inch chunks
  • 1 medium red onion cut into 1 1/2-inch chunks
  • 1 cup baby carrots
  • 2 tablespoons olive oil
  • 1 pork tenderloin about 1 pound
Instructions
  1. Preheat oven to 425°F. Mix thyme, paprika, rosemary and sea salt in small bowl. Set aside. Place potatoes, onion and carrots in medium bowl. Add oil and 1 tablespoon of the spice mixture; toss to coat well. Place vegetables in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
  2. Roast 15 minutes, stirring occasionally. Meanwhile, coat pork evenly with remaining 1 1/2 teaspoons spice mixture. Push vegetables to one side of pan. Place pork on other side of pan. Roast 20 minutes longer or until pork is desired doneness, stirring vegetables occasionally. Place pork on cutting board. Let stand 5 minutes before slicing.
  3. Meanwhile, scrape pan drippings with spatula and stir to incorporate into the vegetables. Lift foil edges to seal the vegetables in a pouch. Let stand 5 minutes to allow vegetables to absorb flavors. Serve vegetables with sliced pork.

Pairing Suggestion

Homage Cellars Lot Number 44

Our Homage Cellars Lot Number 44 is a dry red blend displaying dark fruit flavors of black cherry, blueberry and black currant. Heavy toast is present throughout the finish with walnut and hazelnut characters. This wine has a rich nose with notes of dark chocolate and black truffle in the finish. The complexity of this wine is the result of the toasted oak barrels and two different vintages blended together, creating a superb aromatic profile. The attack has a fair amount of big, chewy tannins and the mouthfeel is fresh, offering a lot of volume. This wine is very dynamic in the nose and in the mouth. Homage Cellars Lot Number 44 has a tremendous balance between fruit, tannins and alcohol.


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