Thursday, September 12, 2013

Rustic Herb Garlic Pork Tenderloin and Veggies

I needed to do something different with Pork Tenderloin, tonight as we didn't feel like BBQ for dinner. Many times that is the default for Pork - some type of BBQ sauce or a sauce that is similar. Therefore, it was Research and Development time with my Family as the testers. ~Yeah I know, it's a hard job but it's got to be done :) ~

The RnD in this dish included Roasted Garlic Infused Oil (info), Rustic Herb Seasoning (info), 1 1/2 lb Pork Tenderloin, a Large Squash, a Large Zucchini, 1/2 lb of Baby Carrots, 1/2 pound Sugar Snap Peas and
1/2 Onion.
Preheat oven to 350. 
Place the pork tenderloin in a large oval casserole dish. Brush Roasted Garlic Infused Oil on the meat and shake Rustic Herb Seasoning over it.  Set a timer and bake covered for 30 minutes. Meanwhile slice the squash and zucs and place in a bowl. Drizzle a little  Roasted Garlic Infused Oil  and toss to mix well. Shake Rustic Herb Seasoning over them and mix again. Add peas, carrots and onions on top (no mixing) and set aside until timer ends. Take pork out of the oven and add the vegetable mixture around the meat and on top of it. Bake covered for 30 minutes. 

It may not seem like much meat, however this fed my family of four with some veggies left. Remember that you should only eat about 3-4 oz of meat at each meal. :)