Swinehearts Pork Tenderloin

Ingredients

•  1/4 cup low-sodium chicken broth
•  1 tablespoon olive oil or vegetable oil
•  3 large potatoes, peeled and cut into 1/2 inch slices
•  3 large carrots, peeled, cut diagonally into 1/2 inch slices
•  1 red bell pepper, cut into 3/4 inch strips
•  1 medium sweet or yellow onion, cut into wedges
•  2 small pork tenderloins (12 oz each)
•  2 teaspoons dried rosemary
•  3/4 teaspoon salt
•  1/2 teaspoon black pepper
•  4 tablespoons Swinehearts Chattahoochee Gold Sauce (Mild, Medium, or Hot)

Directions

1. Preheat oven to 400 degrees.
2. Combine broth and oil in small bowl.
3. Coat large shallow roasting pan with nonstick cooking spray.
4. Add potatoes and carrots. Sprinkle with 3 tablespoons of broth mixture.
5. Bake for 10 minutes.
6. Add bell pepper, onion and remaining broth mixture to pan.
7. Toss to coat. Push vegetables to perimeter of pan.
8. Place tenderloins in center of pan.
9. Spread Swinehearts Chattahoochee Gold Sauce over tenderloins.
10. Bake 25-30 minutes or until vegetables are tender and internal temperature of meat reaches 145 degrees.
11. Transfer tenderloins to carving board; tent with foil and let stand 5 minutes.
12. Carve tenderloins crosswise into 1/2 inch slices, serve with vegetable and any juices from pan.