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pork roast tenderloin with roasted potatoes and corn on the cob
pork roast tenderloin with roasted potatoes and corn on the cob

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If you might be looking for a quick snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, for instance is a great snack in the morning. Eating on the run can be more healthy with whole grain chips and crackers. Choosing whole grain foods is always much better than eating the processed grains we commonly obtain in our grocery stores.

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We hope you got insight from reading it, now let’s go back to pork roast tenderloin with roasted potatoes and corn on the cob recipe. You can have pork roast tenderloin with roasted potatoes and corn on the cob using 13 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook pork roast tenderloin with roasted potatoes and corn on the cob:
  1. Provide pork roast tenderloin
  2. Provide potatoes
  3. Get onion
  4. Take fresh parsley
  5. You need vegetable stock
  6. Take butter
  7. Take dried parsley
  8. Prepare Italian seasoning
  9. Provide paprika
  10. Get garlic salt
  11. You need salt & pepper
  12. Use water
  13. Use brown sugar
Instructions to make pork roast tenderloin with roasted potatoes and corn on the cob:
  1. preheat oven to 250
  2. in large skillet heat a bit of vegetable oil, sprinkle salt on all sides of tenderloin, sear in skillet on all sides
  3. in baking pan add stock, a bit of water, sliced onions, salt & pepper
  4. remove seared tenderloin from skillet and rub with oil, brown sugar, paprica, salt & pepper. place in baking pan and put in oven, bake for 2 hours, do not cover. baste with juice in bottom of pan every 30 mins.
  5. cut potatoes, put in large bowl, add oil, chopped fresh parsley, garlic salt, sat&pepper, mix well, place in separate baking pan with a half inch of water. do not cover, place in oven alongside tenderloin for 2 hours
  6. after 2 hours remove tenderloin from oven, baste once more, set aside, start boiling water for fresh corn cob.
  7. remove potatoes, return to large bowl, add butter, dried parsley and italian seasoning, mix well, return to baking pan to keep warm.
  8. remove corn from boiling water, slice tenderloin into 1/3 of inch thick.. serve and enjoy

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