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The pork tenderloin and carrots are cooked in an oven bag to create a moist and tender meat. They are coated with a maple syrup mixture that is seasoned with rosemary. The maple syrup mixture gives them a sweet flavor that is just the right touch. The waffle fries are cooked alongside the tenderloin and carrots to make this a tasty one-pot meal.
Ingredients
- 1 tablespoon all-purpose flour
- 1 3/4- to 1-pound pork tenderloin
- 1 16-ounce package crinkle-cut sliced fresh carrots
- 1/3 cup pure maple syrup
- 4 tablespoons olive oil
- 2 teaspoons dried rosemary, crushed
- 1/4 teaspoon ground black pepper
- 1/2 of a 22-ounce package (about 4 cups) frozen french-fried waffle cut potatoes or frozen French fries
- Salt and ground black pepper
Directions
- 1Preheat oven to 425 degree F. Shake flour in a large oven cooking bag. Place tenderloin and carrots in bag. In a small bowl combine maple syrup, 2 tablespoons of the oil, 1 teaspoon of the dried rosemary, and 1/4 teaspoon black pepper. Pour into oven bag; close bag using ties provided with oven bags. Turn bag to coat meat and carrots with maple mixture. Place filled bag on one end of a large roasting pan. Cut six 1/2-inch slits in top of bag.
- 2In a medium bowl toss potatoes with remaining 2 tablespoons olive oil and 1 teaspoon rosemary. Transfer to roasting pan beside carrots and meat.
- 3Roast for 35 to 45 minutes or until a thermometer inserted into the thickest part of the meat registers 155 degree F and potatoes are browned and crisp. Carefully remove meat and carrots from oven bag. Cover meat and carrots with foil and let stand 10 minutes before serving. Season to taste with salt and black pepper. Makes 4 servings.
Recipe Source
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Browse Recipe
- Main Ingredient: pork
- Category: main dish, meats
- Specialty Collections: 8 or fewer ingredients, one dish meal
- Cuisine: american
- Source: Better Homes and Gardens
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26 USER REVIEWS
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simply delious
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OMG people! For a 1 lb to 1.25 lb pork tenderloin, here: Pre-heat a cast iron skillet on med-high. Also pre-heat oven to 400 degrees F. While skillet is heating up, rub the outside of tenderloin with 1 cut garlic clove cut in half, 1/2 t rosemary, 1/2 t sea salt & as much black pepper as you'd like. Add about 1 T olive oil to skillet. Sear tenderloin on all 4 sides, about 3-4 minutes per side. Transfer entire skillet to oven (rack should be in middle of oven) and cook at 400F for 15 minutes [FIFTEEN MINUTES, NO MORE!]. Remove from oven and immediately cover with lid and let stand for another 15 minutes. Slice and serve.
For god's sake, the pig's already dead; stop trying to kill it again by over-cooking it!-
Interesting, I was reading the comments on this and in my opinion it was the BEST! Delicious. I don't eat white potato's so I didn't do those, but this was FANTASTIC, super moist and quiet yummy. It didn't brown up like that but it was still amazing! We LOVED IT!
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The recipe sure did not provide nicely caramelized pork tenderloin - more of a grey log. I did use fresh carrots and had 2 tenderloins in the bag, so perhaps that made a difference, but ...
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This says to cook at 425*, but the oven bag box says not to exceed 400*...does anyone know if it is ok to cook it like the instructions say, at 425*?
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