- 2 cups diced red potatoes, unpeeled
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 1⁄2 cups reduced-sodium chicken broth
1⁄2 cup dry sherry
1 (2-lb.) pork tenderloin, trimmed of silverskin
Salt and freshly ground black pepper to taste
2 Tbl. dried sage
1 Tbl. salt-free garlic-and-herb seasoning
1⁄4 cup freshly grated Parmesan cheese
- Preheat oven to 400°F.
- Arrange potatoes, onion, celery, and carrots in a large roasting pan. Pour broth and sherry over them. Season pork all over with salt and pepper and sprinkle with sage and garlic-and-herb seasoning. Place pork on top of vegetables and sprinkle with Parmesan (press cheese into the meat). Roast until an instant-read thermometer inserted into thickest part registers 160°F, about 45 minutes.
- Let the pork rest for 10 minutes; then cut crosswise into 1⁄2-inch-thick slices and serve with the vegetables and brothy sauce.
- Main Dishes, Pork
- North American