Oven Roasted Pork Tenderloin Wine, Onions, Potato and Carrots

Oven Roasted Pork Tenderloin Wine, Onions, Potato and Carrots

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 325.7
  • Total Fat: 13.7 g
  • Cholesterol: 55.4 mg
  • Sodium: 501.3 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 22.3 g

View full nutritional breakdown of Oven Roasted Pork Tenderloin Wine, Onions, Potato and Carrots calories by ingredient
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Submitted by: CHUCKLES0719


This is a meal in itself. This is a meal in itself.
Number of Servings: 6


    24 ounces HormelŪ Extra Lean Pork Center Cut Loin Filet
    1 Yellow Onion, chopped
    4 carrots, halved lengthwise
    4 medium Yukon Gold potatoes, unpeeled and quartered
    Sea Salt
    Freshly Ground or Cracked Black Pepper
    2 T Olive Oil
    2 T Butter
    1 Cup White Wine
    1 Lemon (the juice from)
    3 to 4 sprigs of Rosemary


1. Pre-heat the oven to 350°.
2. Set a cast iron skillet on a heating element at medium-high heat; add olive oil and butter.
3. While the skillet is coming to temperature, season the tenderloin liberally with freshly cracked black pepper and some salt, rubbing it in on all sides.
4. Place your tenderloin in the skillet to sear all sides of the tenderloin for a minute or so. Remove the tenderloin and set aside.
5. Add your chopped onion, white wine, and lemon juice to the skillet, and stir it with a spoon. Return the tenderloin to the pan. Arrange the carrots, potatoes, and celery around the tenderloin. Spoon some of the wine/juice/onions over the top. Add the sprigs of rosemary and the two lemon halves used for lemon juice.
6. Place in the pre-heated oven and bake for 45 minutes. After 15 minutes, baste with the wine/juice/onions; baste again after 15 minutes. Remove the sprigs of rosemary and the two lemon halves. Continue baking for 15 minutes longer.
7. Remove the pork from the oven; let it rest for five to ten minutes. Slice the pork into nice medallions; serve with vegetables and the sauce.


Makes 6 servings_Prep Time: 15 min; Inactive Prep Time:15 minutes Cook Time: 60 min_Level: Easy


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Member Ratings For This Recipe

  • This was a quick recipe and very tasty. The potatos were a little more steamed vs. roasted. They absorbed a lot of the liquid. I would have preferred a more crispy potato. The tenderloin was very moist. Will keep recipe and definitely make another time. - 8/11/15

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