Stuffed Pork Tenderloin Roasted with Vegetables

By November 8, 2018 No Comments

  • 2 large carrots
  • 1 small onion
  • 2 stalks celery
  • 1 can whole small potatoes
  • salt
  • pepper
  • parsley
  • Leska’s garlic pepper
  • 1 tbsp becel or butter

Vegetable Preparation

Peel or wash carrots and cut diagonally in chunks. Coarsely dice onion. Wash and cut celery on diagonal. Cut potatoes in half if desired.


Pre-heat oven to 350°
Place tenderloin in glass baking dish. Add carrots, onion, celery and potato, evenly distributing each around tenderloin.
Sprinkle with salt, pepper, parsley and garlic pepper to taste.
Add a tablespoon of butter or becel.
Cover with foil and bake for 1-11/2 hours, or until vegetables are desired tenderness.
Uncover 15-20 minutes before finished if you want to brown the tenderloin.
Remove tenderloin from heat and from the dish. Allow to stand for 5-10 minutes before slicing in medallions (otherwise your stuffing will not stay in the middle of the tenderloin).
Spoon vegetables and juice from the dish over medallions and serve.

Leave a Reply