PREHEAT oven to 450°F.
SEASON trimmed tenderloin with 1 teaspoon of salt and 1/2 teaspoon of pepper.
HEAT 2 tablespoons oil in large skillet and sear tenderloin 2-3 minutes on each side.
PLACE seared tenderloin in center of lined sheet pan.
WHISK together remaining oil, salt, pepper, honey, vinegar, and garlic powder in a large bowl.
TOSS frozen vegetables and apple in oil-honey mixture and stir to coat. Place coated vegetables in a single layer surrounding tenderloin.
POUR remaining oil-honey mixture over tenderloin.
PLACE in oven and cook 30 minutes or until meat reaches 165°F.

Roasted Vegetables with Pork Tenderloin

Your family and friends will never guess how easy this delicious dish is to prepare.

30 min cook

5 Servings

1 lb pork tenderloin, trimmed of all fat
4 tablespoons olive oil, divided
2 teaspoons salt, divided
1 teaspoon pepper, divided
3 tablespoons honey
2 teaspoons apple cider vinegar
1 teaspoon garlic powder
1 (18 oz.) package frozen Pictsweet Farms Vegetables for Roasting Halved Brussels Sprouts, Butternut Squash & Onions
1 apple, cored and cut into 1 inch pieces

PREHEAT oven to 450°F.
SEASON trimmed tenderloin with 1 teaspoon of salt and 1/2 teaspoon of pepper.
HEAT 2 tablespoons oil in large skillet and sear tenderloin 2-3 minutes on each side.
PLACE seared tenderloin in center of lined sheet pan.
WHISK together remaining oil, salt, pepper, honey, vinegar, and garlic powder in a large bowl.
TOSS frozen vegetables and apple in oil-honey mixture and stir to coat. Place coated vegetables in a single layer surrounding tenderloin.
POUR remaining oil-honey mixture over tenderloin.
PLACE in oven and cook 30 minutes or until meat reaches 165°F.