Key West Cuban Marinated Pork Tenderloin & Roasted Vegetables

Looking for an easy weeknight meal? Search no further! Generally, a pack of pork tenderloin comes with 2 pieces. I knew I'd have leftovers, but I'm totally OK with that. One thing I love about living in a new area is finding local products. I came across this marinade in our local section of Publix - Nellie & Joe's Key West Cuban Marinade. I didn't realize at the time it's the same folks that make the amazing Key Lime Juice that I used to buy when living in Virginia/DC. I marinated the pork tenderloins in a Ziploc bag for about 7 hours in the refrigerator, and they had a ton of flavor. I had also gotten a lot of fresh vegetables from the St. Pete Saturday Farmer's Market this past weekend, so I cut up some carrots, potatoes, and onion and roasted them with the pork - delicious! You could get creative with the vegetables and switch them out however you'd like - enjoy!

Ingredients:

2 pork tenderloins, about 1.5 pound each

~1/2 bottle (6 oz) Nellie & Joe's Key West Style Cuban Marinade

2-3 carrots (rinsed, peeled, and sliced into bite size pieces)

3-4 small potatoes (rinsed, peeled, and cut into bite size pieces) - I used red and purple potatoes

1/4 yellow onion (cut into bite size pieces)

~ 1/2 tb fresh rosemary, chopped

~ 1/2 tb fresh thyme, chopped

salt and pepper, to taste

2 cloves garlic, minced

1 tb olive oil

splash of balsamic vinegar

non-stick cooking spray

Directions:

Marinate the pork in a ziploc bag or glass container for at least 2 hours, but up to 8 hours. When ready, take the pork out of the refrigerator about 20 minutes before cooking. Preheat the oven to 425 degrees. On a sheet pan, cover it with foil and spray with non-stick cooking spray. Place the pork tenderloins on the sheet pan, not touching one another. Mix the vegetables in a large bowl with the olive oil, rosemary, thyme, garlic, balsamic, and salt and pepper. Spread the vegetables around the pork tenderloins in a thin layer to cover the sheet pan. Place in the oven and cook for 35 minutes. Check the pork and if it's not at 145 degrees (medium rare) or 160 degrees (medium), place back in the oven. If the vegetables are ready before the pork, remove from the sheet pan and set aside, tented with foil. When the pork is ready, let sit for 3 minutes and slice! Serve with the vegetables and enjoy!