Winter Veggies

November 16, 2010 § Leave a comment

There is nothing better than being able to make a complete meal in one pot (even two is amazing). As I was looking for a new recipe for Pork Tenderloin the other night I came across this suggestion for Winter Vegetables in the November issue of Runner’s World. Healthy ingredients,simple instructions and minimal preparation; who doesn’t love that?

Mix two TBSP mustard with crushed garlic and pepper. Spread mixture on a one-pound pork tenderloin. Place tenderloin in a casserole dish and add Brussels sprouts, sweet potato, fennel, carrots and seven ounces of chicken stock. Roast at 375°F for 45 minutes. Bon Appetite !



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