Recipe: Dijon pork with potatoes and carrots

Recipe: Dijon pork with potatoes and carrots -

This recipe is a great way to feed a crowd with a minimum of preparation. Save time in the evening by preparing the vegetables in advance, or buy pre-cut vegetables to the store. This way, all you have to do is quickly assemble everything and bake.

You want to change things up a bit? Try sweet potatoes instead of regular, add some fennel mixture or trying to throw herbs like rosemary or thyme. This meal is bound to impress everyone!

Ingredients

8 heads of medium red potatoes (about 2 ounces each), cut into 1 / over 2 inches

4 medium carrots, longitudinally neighborhoods, cut into 2-inch pieces

2 onions, cut into eighths

1 medium green pepper, cut into thin strips

1 red pepper medium, cut into thin strips

2 medium garlic cloves, chopped

1 c. olive oil, extra virgin favorite

1 lb. pork tenderloin, all visible fat discarded

1-1 / 2 c. Dijon

1/2 c. black pepper

2 c. olive oil, extra virgin favorite

1/2 c. salt

Directions

1. Preheat oven to 425 ° F. Line a baking sheet with foil for baking.
2. Put the potatoes, carrots, onions, peppers and garlic on the baking sheet. Toss with 1 tablespoon oil. Arrange in a single layer, leaving enough space in the center of the pork
3. Spoon mustard on pork. spread evenly over the top and sides. Sprinkle with pepper.
4. Place pork on baking sheet. Tuck the thin end of the pork under for even cooking.
5. bake for 10 minutes. Stir in vegetables. Bake for 25 minutes or until pork is no longer pink in the center (at least 145 ° F). Turn oven. Transfer the pork to a cutting board. Let stand for 3 minutes to facilitate slicing.
6. Meanwhile, pour the remaining oil 2 teaspoons of vegetables. Stir gently to coat. Sprinkle with salt. Stir gently. Let the vegetables in the oven to keep warm while you cut pork

Nutrition Facts

Serves 4.

Per serving: Calories 341, Fat 10g, Sat. Fat 2g, 37g carbs, 12g sugar, 7 g fiber, 74 mg cholesterol, 29 g protein, sodium 511mg.

This recipe is reprinted with permission of the American Heart Association Meals One-Dish,

Copyright © 03 by the American Heart Association. Published by Clarkson Potter / Publishers, a division of Random House, Inc.

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