ROASTED PORK TENDERLOIN AND VEGETABLES

ROASTED PORK TENDERLOIN AND VEGETABLES 2 tablespoons olive oil 1 1/4 –1 1/2 lb pork tenderloin trimmed 2 medium onions cut in eighths 1 1/4 cups low sodium chicken or beef broth 4–5 small red potatoes quartered 3 large carrots peeled and cut in chunks 1 can (14.5 ounce) fire roasted tomatoes 1 tablespoon Worcestershire Sauce 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 tablespoons cornstarch Salt & pepper Heat olive oil in dutch oven or skillet over medium; brown pork tenderloin on all sides. Remove from skillet and set aside. Add onion and cook for 2-3 minutes. Add 1 cup chicken broth and stir to remove brown bits from the bottom of the pan. If using covered roasting pan transfer liquid and onions now. Add potatoes, carrots, fire roasted tomatoes, Worcestershire Sauce, oregano, basil, onion powder and garlic powder. Stir to coat vegetables. Place roast on top of vegetables, cover and bake for 325 degrees for 1 hour or just until vegetables are tender. Remove pork tenderloin to cutting board. Remove vegetables to bowl. Whisk together 1/4 cup chicken broth and cornstarch. Place cooked broth from roasting pan in large saucepan over low heat (this can also be done right in the dutch oven) whisk in cornstarch mixture; continue whisking and cooking until slightly thickened. Cut roast and add it and the vegetables to the gravy. Stir gently to combine and simmer over low just until warmed. NOTES If you like your pork tenderloin a little less done remove it about 20-30 minutes early and wrap in a loose tent foil. Place the rest of the vegetables, broth and tomatoes back in the oven and finish cooking until fork tender. Once the vegetables are done remove them from the pan, make the gravy, slice the pork tenderloin and add it and the vegetables back to the pan.