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FOUR SEASONS BREEZE | FEBRUARY 2018 25 1 pork tenderloin (about 20 ounces) Vegetables 2 Tablespoons Extra Virgin Olive oil 1 Tablespoon fresh or 2 teaspoons dried rosemary, chopped salt and pepper to taste 12 small red potatoes (1 pound), quartered 1 pound baby carrots Rub ½ teaspoon dried thyme leaves ½ teaspoon dried sage 1 teaspoon fresh or ½ teaspoon dried rosemary, chopped 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper Herb Crusted Pork Tenderloin with Carrots & Potatoes Preheat oven to 450 degrees. Line a 15x10x1 inch pan with heavy duty aluminum foil. Vegetables: Mix together the 2 Tablespoons olive oil, 1 Tablespoon fresh or 2 teaspoons dried chopped rosemary, salt and pepper in a large bowl. Add the potatoes and carrots. Toss until the vegetables are evenly coated with the oil mixture. Place the vegetables in a single layer on the lined pan. Place in preheated oven, stirring after 15 minutes. Continue cooking for an additional 15 to 20 minutes. Rub: While the vegetables are cooking make the rub. Mix the thyme, sage, rosemary, garlic powder, salt and pepper in a small bowl. Stir the dry ingredients until they are well combined. Sprinkle the rub on all sides of the tenderloin. Press gently to make sure the seasoning adheres to the meat. The Finish Line: The vegetables will have cooked 25 to 30 minutes. Stir the vegetables and move to one side of the pan. Make sure they are still in a single layer. Add the herb crusted pork tenderloin to the pan. Return the pan to the oven and cook an additional 30 to 40 minutes, until vegetables are tender and pork is no longer pink in the center. The pork is done when a meat thermometer reads 155 degrees. Remove from oven, tent pork and vegetables with aluminum foil, and let rest for ten minutes. Remove to a platter, slice pork, surround with vegetables, and serve. Enjoy! DIRECTIONS By Irene Welker Here is an easy peasy one pan dinner. The pork is tender and moist. The roasted vegetables compliment the meat. Best of all,clean up is a snap. Prep. Time: 20 minutes • Total Time: 1 Hour 20 minutes • Serves 4 INGREDIENTS

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