You'll need:
olive oil
2 small pork tenderloins (approximately 1-1 1/2 lbs each)
garlic--1 tsp powdererd or a couple fresh cloves minced
6 medium potatoes, skin on, cut into wedges
6-8 carrots, cut into 2 inch pieces
salt (I like kosher)
black pepper
Set oven temperature to 425 degrees. Rinse tenderloins and pat dry. Remove any white sinew and discard. Place tenderloins, potatoes, and carrots on a large baking sheet. Pour about 2 T olive oil, garlic, 2 tsp salt, and black pepper to taste onto the tenderloins and veggies. Toss with your hands, then place tenderloins to one side and spread the veggies in a single layer to the other side. Roast for 30-40 minutes, or until the potatoes and carrots are tender and browned. Remove from the oven. Allow the tenderloins to rest on a cutting board for 5-10 minutes, then slice in 1/4 inch slices on the diagonal. Enjoy!
