Solomillo de cerdo a la bandeja

Ingredientes

• 2 pounds pork tenderloin or roast ((1 kilo))
• 3-4 tablespoons olive oil (divided)
• 2 large cloves garlic (divided)
• 1 teaspoon oregano
• 1 teaspoon salt
• 2 dashes black pepper
• 1-2 sprigs rosemary minced
• 2-3 large potatoes
• 2-3 large carrots
• 2 large onions
• 1/2 teaspoon oregano
• 3/4-1 teaspoon salt
• 1-2 dashes black pepper
• 1-2 sprigs fresh rosemary

Preparación

1. 1

   Pre-heat oven to 350F (180C). Lightly drizzle a large cookie sheet with one tablespoon of olive oil.

2. 2

   In a small bowl mix together 2 tablespoons of olive oil, one clove garlic minced, oregano, salt, pepper, and minced fresh rosemary, set aside.

3. 3

   Place the pork tenderloin on the prepared cookie sheet, make a few slits with a sharp knife and place a piece of garlic in the cut. (cut a clove of garlic into 3-4 small pieces). Then brush the tenderloin with the oil and spice mix.

4. 4

   If you want bite size or a bit larger cuts of vegetables then it is best to cover the roast with foil and bake it alone for about 20 minutes before adding the vegetables. After the 20 minutes has passed add the vegetables around the roast and continue to bake (without the foil) for another 40 minutes or until the roast is cooked (145-150F internal temperature). If you cut your vegetables large (quartered) then you can place them around the pork loin and bake it all together for about an hour.

5. 5

   Let the roast sit for approximately 10 minutes (the internal temperature will increase to 155-160F which is perfect) before cutting and serving.

6. 6

   --- ROASTED VEGETABLES ---

7. 7

   In a large bowl toss large cubed potatoes, carrots, onions or whatever vegetables you prefer with the oregano, salt, pepper, rosemary and olive oil.