- Two pork tenderloins (about 1 ½ - 2lbs each)
- 2 cups of rough, largely chopped root vegetables (Cooks note...Most root vegetables (i used potatoes) will roast just fine with the pork roast...red onions, sweet potatoes, and carrots are a few i've tried and been greatly pleased!)
- ¼ cup of good olive oil…I even used an infused oil with herbs
- About ¼ cup of rosemary leaves stripped and lightly crushed
- About ¼ cup of parsley - I used the curly leaf that I have in my herb beds
- 3 tablespoons of grey poupon or course grain mustard
- 1 tablespoon of dry mustard
- 2 tablespoons of minced garlic
- Juice of one lemon
- ½ cup of red wine vinegar
- Salt and pepper to taste…at least a teaspoon of each
- Make about another ¾ cup of the marinade to keep as reserve to cook with.
After marinating, sear the tenderloins in a little bit of olive oil and butter…about two tablespoons of each. Pour the reserve marinade over the searing tenderloins.
Add the root vegetables and baste them in the sauce. Cover and roast for thirty minutes at 375 Degrees…uncover after thirty minutes and roast at 415 degrees for another 15-20 minutes until the meat is browned and done. I like to let the meat rest for about ten minutes before slicing.
Slice into medallions and serve with au jus and sauce from the bottom of the pan.