Roasted Pork Tenderloin and Vegetables

Ingredients

• 2 ¾ lb. pork tenderloins
• 4-6 red potatoes, scrubbed and cut into bite sized pieces
• 3-5 carrots, peeled, washed and cut into ¼ inch slices ( I like to cut at an angle)
• 1 large onion cut into 8-10 wedges
• 2 bell peppers cleaned and cut into 1 inch pieces
GLAZE
• 2/3 cup apple jelly
• 2 TBSP oil
• 2 tsp. dry mustard
• 1 tsp. dried marjoram leaves (or parsley leaves if you can’t find this)
• 1 tsp garlic powder
• ½ tsp. salt
• ¼ tsp. pepper

Instructions

1. Heat oven to 450.
2. Place vegetables around side of ungreased 15 X 10 baking pan. (get a foil pan!!)
3. Combine glaze ingredients, cooking over low heat until smooth, stirring constantly.
4. Brush about ½ glaze mixture over vegetables.
5. Bake for 25 minutes.
6. Remove pan from oven.
7. Turn vegetables
8. Place tenderloins in center of pan.
9. Brush pork and vegetables with remaining glaze.
10. Bake 25-30 minutes longer.
11. Let pork stand 10 minutes before slicing.
12. You can slice your vegetables and refrigerate the night before, but the cut potatoes need to be kept in water. Turn the potatoes out on some paper towels and dry them well before cooking.