Pork Tenderloin with Potatoes and Carrots

Step 1

Preheat oven to 400° convection or 425° conventional.

Step 2

Trim a pork tenderloin of fat and silverskin.

Step 3

Peel and slice 3 medium carrots into 1/2 inch medallions. Clean and cut 1 pound of small potatoes into about 1-inch pieces—roughly chop 1/2 of a medium onion.

Step 4

Add the pork tenderloin and the veggies to a 1-gallon ziplock bag. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal the bag and mix well.

Step 5

Prep a sheet pan or large baking dish with olive oil. You can use foil for easy cleanup if you wish. Add the tenderloin and veggies and spread evenly in a single layer.

Step 6

Bake until tenderloin is 145°-160° per your taste, and potatoes are tender—about 30-35 minutes. In the last few minutes, turn on the broiler and get the color you want. Your cooking time may be longer depending on the tenderloin's size, the veggies, and your oven. If the tenderloin is done, but the vegetables are not, remove and tent the pork until the vegetables are done.

Step 7

You can use the broiler for a minute or two if you want more browning at the end. Allow the tenderloin to rest for at least 5 minutes before serving.