Pork Tenderloin with Root Vegetables Recipe - Blast from the Past

In this Blast from the Past from Paula's Home Cooking, Paula cooks Christmas dinner, a lovely pork tenderloin with root vegetables. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast - https://www.pauladeen.com/recipe/pork-tenderloin-with-root-vegetables/ Ingredients Marinade Ingredients: 1/4 cup soy sauce 2 tablespoons dry red wine 1 tablespoon honey 1 tablespoon brown sugar 2 cloves minced garlic 1 teaspoon grated ginger 1/2 teaspoon cinnamon 2 tops chopped green onions 1 pork tenderloin 5 parsnips 5 carrots 2 rutabagas 5 roots only turnips Olive Oil House Seasoning Preperation- Night Before 1. Combine marinade ingredients in a measuring cup and whisk to combine. 2. Pour over pork tenderloin in a plastic bag. Marinate overnight. Preperation - Day of 1. Bake in 350 °F oven for 45 minutes or until meat is 145 °F. 2. Allow meat to rest about 10 minutes before cutting into two-inch serving pieces. 3. Drizzle a small amount of marinade over each piece of meat. Root Vegetable Preperation 1. Peel and cut root vegetables into large chunks. 2. Arrange in a roasting pan and season with House Seasoning and Olive Oil. 3. Roast in 350 °F oven until tender. Check after 25 minutes.