Pork Tenderloin with
WHAT YOU NEED TO GET:
300g Bruemar Pork Tenderloin
+ 2 medium red onion, cut in quarters
+ 6 brussel sprouts, halved
+ 3 medium carrots, peeled and sliced
+ 4 medium potatoes, peeled and chopped
+ 2 tablespoons olive oil
+ Salt and pepper to season
WHAT YOU NEED TO DO:
Place the vegetables on a large baking tray. Roast for about 30 minutes, or until they are starting to get tender, stirring at least once during that time.
Place the Pork Tenderloin amongst the vegetables in the baking tray, and roast for another 20 minutes.
Once the vegetables and roast are tender, remove them to a serving platter and let it rest for 5 to 10 minutes.
Pour the pan juices over the roast.