This tenderloin is Ah-MAZING!  I cannot claim the recipe for the tenderloin as my own.  I found it on Food Network and the link is here…

http://www.foodnetwork.com/recipes/ellie-krieger/pork-tenderloin-with-seasoned-rub-recipe.html

This recipe is great on its own but I wanted something to go with it.  These roasted veggies are a great addition.

Ingredients for Roasted Veggies

• Red potatoes
• Sweet potatoes
• Onion
• Carrots
• Olive oil
• Garlic
• Kosher salt

Here is the step by step process to preparing and cooking the tenderloin and veggies so that they are done at the same time.

1. Preheat oven to 450 degrees.
2. Wash red potatoes, peel and wash carrots.
3. I like small bites so I cut the red potatoes, carrots onions into small pieces, see picture.
4. In a large bowl mix the cut red potatoes, carrots and onions with enough olive oil to coat.  Add 1 tablespoon chopped garlic and 1/2 teaspoon kosher salt.  Mix well.
5. Place veggies in a small baking dish (mine is 8×8) and place in preheated oven.
6. Prepare the rub for the tenderloin and sear according to recipe in a cast iron skillet.
7. Before putting the tenderloin in the oven move it to the side of the skillet.  Take the already cooking veggies out of the oven and add them to center of the cast iron skillet.  Place the skillet in the oven.
8. Peel and wash the sweet potato.  Cut the sweet potato into bite size pieces.  About 10 minutes before the tenderloin is done remove it from the oven and add the sweet potatoes.  Stir the veggies and put the skillet back in the oven.
9. All of the veggies should be cooked by the time the tenderloin is done.  The onions caramelize nicely and there is a nice juicy sauce that coats the veggies, just give them a good stir.

*If you prefer your veggies cooked more, simply remove the tenderloin, stir the veggies and place them back in the oven for a few minutes.