- Serves: 4-6 servings
- Prep Time: 1 hour
- Cook Time: 20-25 minutes
- 1 (1lb) Oliver's Natural Boneless Pork Tenderloin, membrane removed
- 1/4 c. Fresh Lemon Juice
- 1 tsp. Lemon Zest
- 3 cloves Garlic, chopped
- 1 c. Italian Parsley, chopped
- 2 tbsp. Rosemary, chopped + 1 tbsp.
- 1 Shallot, chopped
- 1 tbsp. Dijon Mustard
- 1/2 c. Dry White Wine
- 1/4 c. Olive Oil + 2 tbsp.
- 2 lb. Mixed Roasting Veggies (i.e. carrots, potatoes, asparagus, etc.), washed & dried (chop, if needed)
- 4 tbsp. Butter, melted
- Salt & Black Pepper
In a large non-reactive bowl, combine lemon juice, lemon zest, garlic, shallot, parsley, 2 tablespoons of rosemary, mustard, white wine, and 1/4 cup of olive oil. Season liberally with salt and pepper, then stir to combine. Submerge pork tenderloin in marinade and cover tightly; allow to sit in the fridge for at least 1 hour or overnight.
Preheat oven to 450 degrees and place the top rack on the center rung of the oven. Place prepared vegetables on a sheet pan and season with 1 tablespoon olive oil, melted butter, 1 tablespoon rosemary, and salt and pepper; toss until evenly coated, then arrange into single layer. Leave space in the center for the marinated pork loin or simply shake off excess marinade and place on top of veggies.
Roast for 20 to 25 minutes or until the thickest portion of the tenderloin registers 140 degrees on a meat thermometer. Allow pork loin to rest briefly before serving.