The colder it gets in the Midwest, the more I crave a hearty meal. I knew this would be the perfect winter meal with the first bite I took – I was instantly transported back to the cabin in the mountains my family used to visit when I was a kid. Sage is such a warm-tasting flavor, especially when it’s rubbed over a juicy pork tenderloin resting on a bed potatoes, carrots, onions, and celery. It’s a delicious one-dish meal perfect for winter hibernation.
What you’ll need (makes 4 servings):
2 cups diced red potatoes, unpeeled
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 1/2 cup reduced-sodium chicken broth
1/2 cup sherry
1 2lb. pork tenderloin
2 tbsp. dried sage
1 tbsp. dry garlic
1 tbsp. dry basil
1 tbsp. dry oregano
Salt and pepper to taste
1/4 cup Parmesan cheese
What you’ll need to do:
Preheat your oven to 400 degrees.
Chop all your veggies, and then arrange them in a large roasting pan (if you don’t have one, like me, use a 9×13″ pan). Pour the chicken broth and sherry over the veggies and mix with your hands.
Rub the pork all over with the sage, garlic, basil, oregano, and salt and pepper. Place the pork on top of the veggies and sprinkle with Parmesan.
Roast until a meat thermometer registers 160 degrees Fahrenheit when inserted into the thickest part of the tenderloin. My roast took about an hour.
Let the roast rest for about 10 minutes – cover with aluminum foil to keep warm while roasting. Then cut crosswise into 1/2-inch-thick slices and serve with the veggies and brothy sauce.