Rosemary Pork Tenderloin with Roasted Vidalia Onions
Enjoy pork tenderloin seasoned with rosemary and roasted with Vidalia onions and other vegetables - all cooked in the oven for a simple but delicious dish. Recipe and photography courtesy of Healthy Family Project.
- 1¼ lbs pork tenderloin
- 1 tsp dried rosemary, crushed
- ½ medium RealSweet® Vidalia® onion, sliced
- 1 Tbsp olive oil
- 1 package (12 oz) broccoli/cauliflower mix, cut into bite-sized pieces
- 1 cup mushrooms, quartered
- ½ tsp pepper
- ¼ tsp salt
- Pre-heat oven to 425ºF (220°C). In a small bowl, add olive oil, rosemary, salt and pepper.
- Mix well and rub over pork tenderloin. Separately, toss broccoli, cauliflower, onions and mushrooms with olive oil, salt, pepper and lemon juice.
- Cover a cookie sheet pan with foil or parchment paper and lay out vegetables for roasting in a single layer. Set aside.
- Place the tenderloin on a shallow baking dish or cookie sheet.
- Roast the pork for 25 to 30 minutes or until internal temperature reaches 155 to 160ºF (68.3 to 71°C).
- When the pork is half-way through cooking - about 15 minutes into the cooking process - put the vegetables in the oven and roast for about 15 minutes or until broccoli and cauliflower is tender but not mushy.
- Once tenderloin is done cooking, remove from oven and let sit for at least 5 minutes. Slice into pieces and serve with roasted vegetables on the side.
For more information on how to safely handle and prepare fresh pork, check out these tips from the USDA's Food Safety and Inspection Service.