Recipe from August 2021
2 pork tenderloins, 2-3 pounds
2 large potatoes, peeled and cut into 2-inch cubes
2 cups baby carrots
1 tablespoon olive oil
Salt and pepper to taste
¹⁄³ cup beer
¼ cup brown sugar
¼ cup Dijon mustard
1 tablespoon Worcestershire sauce
¼ cup olive oil
2 cloves garlic, pressed
1 teaspoon dried ginger
Place marinade ingredients in a zip-top bag and mix well.
Add pork tenderloins to the bag and coat with mixture; marinate in the refrigerator for 4 hours, or overnight.
Preheat oven to 400℉
Place vegetables in a glass baking dish and toss with olive oil, salt, and pepper.
Roast vegetables for about 20 minutes until almost tender.
Meanwhile, remove pork from marinade, sprinkle with salt and pepper, and place on a grill pan set to medium-high heat. Sear the meat on all sides.\
Put meat on top of the vegetables and continue roasting for 18 to 22 minutes until pork reaches 160℉ on the meat thermometer.
Tent the meat with foil and let it rest for 8 to 10 minutes before slicing to serve.