GLAZED PORK TENDERLOIN with ROASTED VEGETABLES

from Suzy Bogguss

For the pork tenderloin:

Ingredients:	1 pork tenderloin Vegetable oil 3 Tablespoons Jack Daniel's Whiskey 2 to 3 Tablespoons Hoisin Sauce 2 Tablespoons maple syrup 1 Tablespoon fresh grated ginger Chili paste, to taste 2 teaspoons soy sauce

Directions:	Preheat oven to 400 degrees. 1. In a skillet on the stove top, brown the tenderloin on all sides in a small amount of oil. Place seared tenderloin in a baking dish. 2. Mix together the rest of the ingredients to make a sauce and baste the tenderloin with about a third of it. Place the basted tenderloin in the oven and cook for about 15 - 20 minutes, basting occasionally with the rest of the sauce. 3. When the tenderloin is no longer pink in the middle, remove from oven and let sit for 10 minutes before slicing and serving. If any of the basting sauce is leftover, you can use it as a dipping sauce for the tenderloin, as long as it has not come in contact with the raw meat via a basting brush. To avoid this, Suzy poured the sauce over the tenderloin during baking rather than using a basting brush that could contaminate the sauce.

Ingredients:

1 pork tenderloin
Vegetable oil
3 Tablespoons Jack Daniel's Whiskey
2 to 3 Tablespoons Hoisin Sauce
2 Tablespoons maple syrup
1 Tablespoon fresh grated ginger
Chili paste, to taste
2 teaspoons soy sauce

Directions:

Preheat oven to 400 degrees.

1. In a skillet on the stove top, brown the tenderloin on all sides in a small amount of oil. Place seared tenderloin in a baking dish.

2. Mix together the rest of the ingredients to make a sauce and baste the tenderloin with about a third of it. Place the basted tenderloin in the oven and cook for about 15 - 20 minutes, basting occasionally with the rest of the sauce.

3. When the tenderloin is no longer pink in the middle, remove from oven and let sit for 10 minutes before slicing and serving. If any of the basting sauce is leftover, you can use it as a dipping sauce for the tenderloin, as long as it has not come in contact with the raw meat via a basting brush. To avoid this, Suzy poured the sauce over the tenderloin during baking rather than using a basting brush that could contaminate the sauce.

For the roasted vegetables:

Ingredients:	3 medium sweet potatoes, peeled and sliced 8 small parsnips, sliced 1 and 1/2 cups pearl onions, parboiled and peeled 2 TBS olive oil Garlic salt to taste

Directions:	Preheat oven to 500 degrees. Place chopped vegetables in a roasting pan and drizzle with olive oil. Sprinkle with garlic salt. Using a large spoon, lightly toss vegetables to coat with the oil and garlic salt. Bake for 20 -25 minutes until vegetables are tender. Serve alongside the Glazed Pork Tenderloin, or any entree of your choice.

Ingredients:

3 medium sweet potatoes, peeled and sliced
8 small parsnips, sliced
1 and 1/2 cups pearl onions, parboiled and peeled
2 TBS olive oil
Garlic salt to taste

Directions:

Preheat oven to 500 degrees.

Place chopped vegetables in a roasting pan and drizzle with olive oil. Sprinkle with garlic salt. Using a large spoon, lightly toss vegetables to coat with the oil and garlic salt. Bake for 20 -25 minutes until vegetables are tender. Serve alongside the Glazed Pork Tenderloin, or any entree of your choice.