New Recipe - #22

While working out one day last week, I was reading my Runner's World magazine and came across a recipe that I thought sounded yummy: pork tenderloin with winter vegetables. Considering our weather last weekend was quite wintery, it seemed like the perfect time to try it out.


Jenny's rating: 4 stars
Corey's rating: 4 stars

We'll be adding this one to the winter recipe rotation!

Here's the recipe:
Mix two tablespoons mustard with crushed garlic and pepper. Spread on a one-pound port tenderloin (ours was seasoned with peppercorn). Roast in casserole with Brussels sprouts, sweet potato, fennel (we decided to go with cabbage instead), carrots, and seven ounces of chicken stock at 375 degrees for 45 mins, though we ended up cooking for a little over an hour. (We also added some steak seasoning, olive oil and everyday seasoning to the veggies before popping them in the oven.)