Apples are starting to come back into season and this is a great way to cook a pork tenderloin for a large group. The fat really makes the carrots and apples taste wonderful.
Roast Pork Tenderloin with Apples and Carrots
- 1 4-5 lb pork tenderloin
- 5 apples cored and sliced in half (galas or fujis work best)
- 10 carrots cut into large chunks
- 6 tbsp fresh rosemary chopped fine
- 1 tbsp sea salt
- 6 cloves garlic
- 3 tbsp extra virgin olive oil
- Black pepper
Grind rosemary, salt, garlic, pepper and oil together to form a paste. Spread paste all over pork and wrap in plastic wrap. Refrigerate pork for at least 4 hours and up to 24. In a large roasting pan arrange apples cut side up with carrots. Place pork on top of apples and roast at 365 degrees until done, about 2 hours. Remove meat from pan and let rest 15 minutes before slicing. Serve with apples and carrots.