Easy Porchetta with Roasted Vegetables - Rachael Ray Every Day

Easy Porchetta with Roasted Vegetables

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Easy Porchetta with Roasted Vegetables
  • 4Servings

Ingredients

  • 1 tablespoon orange zest
  • 1 tablespoon chopped sage
  • 1 clove garlic, grated
  • 1 teaspoon chopped rosemary
  • 1 pork tenderloin (1 lb.), butterflied
  • 3 tablespoons olive oil
  • 1 pound parsnips -- peeled, quartered and cut into 2-inch pieces
  • 1 pound carrots -- peeled, quartered and cut into 2-inch pieces

Preparation

Sprinkle first 4 ingredients onto cut side of pork; season, roll and tie. In large skillet, heat oil over medium-high. Add pork; cook until browned all over, about 6 minutes. Add vegetables. Roast at 400 degrees until pork is cooked through and veggies are tender, about 15 minutes.