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Summer Medallion Salad

Christine of I Dig Pinterest
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Ingredients
  

  • 1 Smithfield Marinated Fresh Pork Tenderloin I used Roasted Garlic & Herb-sliced into medallions (around 1/2" thick or a little less)
  • 2 large carrots peeled and sliced thin
  • 1 large onion sliced into rounds and pieces separated
  • 2 large yellow potatoes diced small (1/2" cubes)
  • 1/3 c. olive oil
  • 1 Tbsp. minced garlic
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tsp. salt or to taste
  • 1/2 tsp. pepper

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit. Arrange pork medallions and carrots, onions and potatoes in a single layer on a large sheet pan with sides.
  • In a small bowl, stir together olive oil, minced garlic, dried rosemary, dried thyme, salt and pepper. Pour over the pork and veggies.
  • Place pan in the oven and bake for approximately 20 minutes, or just until the pork is cooked completely through and the veggies are tender. Remove the pork pieces to a plate and stir the veggies around on the pan before serving to distribute the seasonings evenly. Enjoy!