Herb-roasted pork tenderloin from The Pioneer Woman Cooks - Food from My Frontier by Ree Drummond

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Cheri on April 04, 2012

    This was very good. I used carrots, celery root, parsnip and yams in small dice. Placed on one side of sheet pan and pork tenderloin on the other, roasted the whole thing at once for 25 min at 450 deg, then glazed the pork. Served over rice (guests not a fan of corn meal), and also served sauted greens alongside. Used the new fig butter from Trader Joes, with a touch of balsamic vinegar for the glaze. Once the prep is done, this is quite easy. Flavors were really nice together. Root veggies were starchy enough, we really did not need the rice (or other starches as recipe recommends).

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