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Summer Medallion Salad

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Ingredients Method

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

Method
 

  1. 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.
  2. In a small bowl, stir together olive oil, minced garlic, dried rosemary, dried thyme, salt and pepper. Pour over the pork and veggies.
  3. 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!