Hey Friends, I hope your weekend was as enjoyable as the one I ended up with. I had all these personal plans to prepare for the secret I’ve been trying to keep under wraps when all of a sudden, Aaron, my only child, starts in on me about why he needs to purchase a particular vehicle other than the one we both agreed upon earlier in the week. It seems the hubs
put his two cents in during a private conspiracy meeting to “X” my plan. Since our opinions are the only thing we are offering on this business transaction, I was DONE! Turns out, I end up driving Aaron to shop for the car while the hubs enjoys his Saturday sleep in! Aaron wiggled his way back in my good graces, by preparing this “oh so” delicious pork tenderloin for Sunday dinner. He knows how to soften my heart…♥
Enjoy!
Yields 4
Save RecipeIngredients
- 1.5 lb. pork tenderloin
- 2 medium potatoes diced
- 3 carrots sliced thick
- 1 medium onion diced
- Salt and fresh pepper to taste
- 2 tsps. Weber- Smokey Mesquite seasoning
- 2 teaspoons olive oil
Instructions
- Pre-heat oven to 350 degrees. Rub olive oil over tenderloin. Season the loin with salt, pepper and mesquite seasoning. Place tenderloin in a stone baking dish, cover with onions, potatoes and carrots. Salt and pepper the vegetables. Drizzle remaining teaspoon of olive oil over the vegetables. Cover with stone lid. Bake as instructed on the package of the tenderloin per pound or until tender. Approx. 1hr.
- Serve over steamed cabbage
