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Roast Pork Tenderloin With Roasted Honey Carrots and Sour Cream Chive Mashed Potatoes




Ingredients (Serves 4):

2-3 lb. pork tenderloin

Olive oil

3 tablespoons Bondat Foods All Purpose Seasoning Mix

8 Carrots


4 potatoes


1/2 cup sour cream

Salt, preferably sea or kosher salt - tastes better

Preheat oven to 350 degrees F.  Position oven rack in the center.

For The Sour Cream Chive Mashed Potatoes:

  1. In a 6 quart stock pot, bring water to a rolling boil.
  2. Finely chop chives, set aside.
  3. Roughly chop potatoes into 1 inch cubes.
  4. Once the water is in a rolling boil carefully drop potato cubes in.
  5. Boil for about 10-15 minutes; once you can easily pierce the potato with a knife, they are done.
  6. Drain then place potatoes in a large bowl. Mash with a potato masher or large fork.
  7. Fold in sour cream and chives.

For the Honey Carrots:

  1. Cut carrots into 1/4 inch thick slices, on the bias (diagonal).
  2. Place carrots in medium bowl and slather with honey until they are covered.
  3. Place carrot honey mixture on a 9 X 9 inch baking pan.

For the Roast Pork Tenderloin:

  1. Slather pork with olive oil until fully covered.
  2. Rub pork with Bondat Foods All Purpose Seasoning Mix until completely covered.
  3. Place pork on a 9 X 13 roasting pan.

Let's Cook:

  1. Place pork in oven.
  2. Place carrots in oven.
  3. Carrots are cooked once the edges curl slightly. Remove from oven before pork to retain crispness.
  4. Pork is cooked once internal temperature is 150 degrees F. Once internal temperature is good, let pork rest for 10 minutes; the temperature will rise to 160.
  5. Cut pork into 1/4 inch slices and serve






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