Serving Size:3 ounces meat and 1 cup vegetable mixture
Roast:35 mins 425°F
Garlic and Thyme Roasted Pork
Preheat oven to 425 degrees F. Place pork tenderloins in a large roasting pan. In a small bowl combine bread crumbs, garlic, and 2 tablespoons of the thyme or 4 teaspoons of the rosemary. Spread mixture over the tenderloin. Sprinkle with kosher salt and black pepper.
In a large bowl combine potato, carrot, fennel, olive oil, the remaining 1 tablespoon thyme or 2 teaspoons rosemary, the 1 teaspoon kosher salt, and the 1/4 teaspoon pepper. Arrange vegetable mixture in a single layer around the pork tenderloins.
Roast, uncovered, in the preheated oven for 35 to 40 minutes or until an instant-read thermometer inserted near the center of tenderloin registers 155 degrees F. Transfer tenderloins to a serving platter; cover and let stand for 15 minutes. The temperature of the meat after standing should be 160 degrees F.
Meanwhile, use a slotted spoon to remove the vegetable mixture from the pan. Stir apple juice into the roasting pan. Cook and stir over medium heat, scraping up any of the browned bits. Add the roasted vegetables back to the roasting pan. Toss to combine.
Slice one tenderloin and arrange on a serving platter. Cover and chill remaining tenderloin for Roast Pork, Fig and Goat Cheese Sandwich. Spoon vegetable mixture along side the sliced tenderloin on the serving platter.