Christmas Rosemary Pork Tenderloin

Ingredients

• 2 piece(s) Red onion
• 300 g Baby potatoes
• 300 g Baby carrots
• 30 tbsp Olive oil
• 560 g Pork tenderloin
• 12.5 cup Brown sugar
• 3 tsp Garlic powder
• 1 tsp Freshly ground black pepper
• 3 tsp Sea salt
• 3 tsp Fresh rosemary
• 1 tsp Fresh thyme
• 2 tbsp Fresh cranberries
• 1 medium Orange zest

Instructions

1. Preheat the oven to hot heat.
2. Toss the red onion, baby potatoes, and baby carrots with olive oil (all), sea salt (about one half), and black pepper (about one quarter) until evenly coated.
3. Spread the vegetables around the edges of a baking sheet and roast for a short while.
4. Mix brown sugar, garlic powder, black pepper (about one half), sea salt (about one quarter), rosemary, and thyme.
5. Coat the pork tenderloin evenly with the seasoning mix and press to adhere.
6. Heat olive oil (all) over medium-high heat and sear the pork tenderloin on all sides until golden.
7. Place the pork tenderloin in the center of the baking sheet with the vegetables and roast together.
8. Continue roasting until the center is just cooked through.
9. Remove and let rest briefly.
10. Slice and plate with the vegetables, then sprinkle with cranberries and orange zest.

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