It is pouring down raining here and we were expecting some ice last night but we managed to dodge the bullet yet again. It is looking pretty dreary outside however a warm comfort recipe always makes dark dank days better. I absolutely love comfort food recipes! They are one of my favorite parts about fall, winter and early spring. Of course you can make comfort food recipes anytime of the year but as the summer heats up you are more likely to indulge in salads and grilled recipes. This Roasted Pork Tenderloin and Vegetables is so delicious and easy. I made this a couple of weeks ago but I was just kind of winging it so yesterday I made it again and got it tuned down to one fine lip smacking dinner recipe.
Have you tried any of my other comfort recipes? Fall Off The Bone Beef Short Ribs, One Skillet Savory Beef Tips and Gravy and Crock Pot Chuck Roast and Vegetables are just a few of my most popular comfort food recipes. Slow Cooker Salisbury Steak from Dinner at the Zoo is a fellow blogger favorite.
This Roasted Pork Tenderloin and Vegetables is slow cooked in a dutch oven or covered roasting pan. It combines browned pork tenderloin with onions, potatoes, carrots, fire roasted tomatoes and a perfect blend of common pantry spices in a super easy gravy that almost prepares itself. It cooks up so tender in a little over an hour. You can serve it up in soup bowl like a chunky soup or stew with a piece of crusty french bread or baguette.
If you love easy, delectable and dependable comfort food recipes that put this Roasted Pork Tenderloin and Vegetables on your to try list today. This is an amazingly flavorful recipe that you can feel great about feeding your family.
Roasted Pork Tenderloin and Vegetables
- 2 tablespoons olive oil
- 1 1/4 –1 1/2 lb pork tenderloin trimmed
- 2 medium onions cut in eighths
- 1 1/4 cups low sodium chicken or beef broth
- 4–5 small red potatoes quartered
- 3 large carrots peeled and cut in chunks
- 1 can (14.5 ounce) fire roasted tomatoes
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons cornstarch
- Salt & pepper
- Heat olive oil in dutch oven or skillet over medium; brown pork tenderloin on all sides. Remove from skillet and set aside. Add onion and cook for 2-3 minutes. Add 1 cup chicken broth and stir to remove brown bits from the bottom of the pan.
- If using covered roasting pan transfer liquid and onions now.
- Add potatoes, carrots, fire roasted tomatoes, Worcestershire Sauce, oregano, basil, onion powder and garlic powder. Stir to coat vegetables. Place roast on top of vegetables, cover and bake for 325 degrees for 1 hour 15 minutes. Remove pork tenderloin to cutting board. Remove vegetables to bowl. Whisk together 1/4 cup chicken broth and cornstarch. Place cooked broth from roasting pan in large saucepan over low heat (this can also be done right in the dutch oven) whisk in cornstarch mixture; continue whisking and cooking until slightly thickened. Cut roast and add vegetables and roast to gravy. Stir gently to combine and simmer over low for 5-7 minutes.
Other pork tenderloin recipes you will love!