Pork Tenderloin with Roasted Potatoes and Apples

When the husband made this I knew I had to share it with all of you, specially Denise at Riverside Stitching.

I forgot to take a picture before we had supper.
Here is the full loin and what was left of the veggies.

2 One Pound Tenderloins
2-6 Medium Potatoes, cut into 8ths
1 Lg Sweet Onion, sliced
1-2 Lg Cloves garlic, minced
1 tsp Penzeys Sandwich Sprinkle ** see substitution below**
1/4 C Packed Brown Sugar
2T Cider Vinegar
1 tsp Seasoned Salt
1/2 tsp Black Pepper, freshly ground if possible
1/2 Pound Carrots, cut into slices or use Baby Carrots
2 Baking Apples, cored and sliced
1 T Extra Virgin Olive Oil
1 T Butter, melted
Cooking Spray

*** 3/4 tsp each Salt and Pepper
       1/2 tsp Garlic Powder
       1 tsp each Basil, Oregano, Rosemary, Thyme and Marjoram

Vegetables
1. Preheat Oven to 425 degrees.
2. Spray a 9" x 13" baking dish with cooking spray
3. Place all vegetables in dish, add garlic and sprinkle with Penzeys.
4. Drizzle with Olive Oil and mix to coat.
5. Cover tightly with foil.

6. Place in preheated oven, cook for 15 min. Uncover, add apples, recover and cook another 5 min.

Pork Tenderloins
1. Preheat a 10" saute pan over high heat.
2. Combine brown sugar, cider vinegar, season salt and butter in a small bowl.
3. Brush about 2 T on each pork loin, place loins in the preheated pan for 3 - 5 min each.

Veggies and Loins
1. Remove foil from baking dish and brush remaining brown sugar mixture over vegetables.
2. Place pork on top of veggies, leave uncovered.
3. Return to oven and roast for 30 - 40 minutes or until the pork reaches a temperature of 155 - 160 degrees.
4. Remove from oven, cover meat with foil and lest rest for 3 - 5 minutes.
5. Slice Pork and serve with vegetables.

This is one serving
with two pieces of pork for the fur~babies.

6 Servings plus you will have leftover tenderloin

The husband had a sandwich with some of the left over pork.
Me, an open-faced pork and provolone sandwich.

Nutritional Information

325 Calories

6.5 g Total Fat

2.4 g Sat Fat

77.7 g Cholesterol

160 mg Sodium

3.2 g Fiber

37.5 g Carbohydrates

13.5 g Sugar

26.5 g Protein

109% Vitamin A

31.5 % Vitamin C

3.2% Calcium

12.5% Iron