Rosemary-Crusted Pork Tenderloin w/ Veggies

Prep Time: 20 minutes
Cook Time: 25-30 minutes
8 servings

What You'll Need:
Pork: 2 pork tenderloins (about 1 pound each)
         1 garlic clove, pressed
         2 tbsp rosemary herb seasoning mix
         1/2 tsp salt
Vegetables: 1 1/2 lbs unpeeled small red potatoes
                   1 large red bell pepper, cut into 1 inch pieces
                   1 medium onion, cut into 1/4-inch-thick wedges
                   1 tbsp olive oil
                  2 garlic cloves, pressed
                  1 tsp rosemary herb seasoning mix
                  1/2 tsp salt
                  1/4 tsp coarsely ground black pepper

What You'll Do:

1) Preheat oven to 450 degrees. Place pork tenderloins side by side but not touching on stoneware bar pan. Rub surface of pork with pressed garlic. In small bowl, combine seasoning mix and salt. Rub over entire surface of pork.

** Covince this dude, that the potatoes and peppers are in fact NOT apples. **

2) For veggies, cut potatoes in half or in quarters, depending on the size. Cut bell pepper into 1-inch pieces. Slice onion into 1/4-inch-thick wedges. In large bowl, combine oil, garlic, seasoning mix, salt and black pepper; mix well. Add vegetables; toss to coat.

3) Place vegetables in pan surrounding pork. Bake 25-30 minutes or until thermometer registers 155 degrees for medium doneness; 165 degrees for well done. Remove from oven, let stand 5 minutes.

4) Carve pork into thin slices. Arrange tenderloin slices and vegetables on serving platter.

Serve w/ warm dinner rolls.  (Not pictured, since I burned them. Yes, I made the yummy food above, but burned the dinner rolls that only had to bake for 8-10 minutes. Note to self, don't forget to set the timer when you put the rolls in the oven.)