Roasted Pork Tenderloin and Root Vegetables | Recipes | Heirloom Meals: Savoring Yesterday's Traditi
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Ingredients
- 2 small pork tenderloins
- 1/4 cup EVOO
- 1/4 cup Dijon Mustard
- 4 garlic cloves, minced
- 1 Tbsp rosemary, minced
- 1 Tbsp balsamic vinegar
- salt and pepper to taste
- 4 Sweet potatoes, sliced
- 3 onions, sliced
- 2 cloves of garlic, minced
- 2 apples, peeled and sliced
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