Roasted Pork Tenderloin and Vegetables

Roasted Pork Tenderloin and Vegetables

Family friendly delectable slow cooked pork tenderloin, with onions, potatoes, carrots, fire roasted tomatoes in a super easy gravy that comes together in minutes.

Course main meal pork

Cuisine American

Keyword dutch oven roasted pork tenderloin, pork tenderloin, pork tenderloin and vegetables, recipes using pork tenderloin, roasted pork tenderloin, roasted pork tenderloin recipe

Prep Time 15

Cook Time 1 20

Servings servings

Calories 429kcal

Author Beth Pierce

Ingredients

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

Instructions

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 or just until vegetables are tender. 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 it and the vegetables to the gravy. Stir gently to combine and simmer over low just until warmed.

Notes

I love my Dutch Oven. It is one of my favorite ways to cook because you can sear, braise and roast all in the same pan. However if you do not have one or want to invest in one you can cook this recipe using a couple of pans.
If available use Vidalia onions as they are sweet and really send this recipe over the top.
Deglaze the pan using chicken or vegetable broth to get those delicious tasty brown bits off the bottom.
Cook the tenderloin and vegetables in the oven just until the vegetables are fork tender.
If you like your pork tenderloin a little less done remove it about 20-30 minutes early and wrap in a loose tent foil. Place the rest of the goodies (vegetables, broth and tomatoes) back in the oven and finish cooking until fork tender. Once the vegetables are done remove them from the pan, make the gravy, slice the pork tenderloin and add it and the vegetables back to the pan.

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