Pork Tenderloin with Root Vegetables

Ingredients

• 1 tablespoon brown sugar 
• 2 tablespoons cooking wine dry red
• 2 cloves garlic minced
• 1 teaspoon ginger grated
• 2  green onions chopped (green parts only)
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon honey 
• 1.5 pound pork tenderloin 
• 0.3 cup soya sauce 

Equipment

• oven
• whisk
• roasting pan
• kitchen thermometer
• ziploc bags
• measuring cup

Directions

1. Combine marinade ingredients in a measuring cup and whisk to combine.
2. Pour over pork tenderloin in a plastic bag. Marinate overnight.
3. Preheat oven to 350 degrees F.
4. Bake for 45 minutes or until meat is 145 degrees F when measured with an instant-read thermometer. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
5. Drizzle a small amount of the meat juices from cooking over each piece of meat.
6. Serve with the root vegetables.
7. parsnips
8. carrots
9. rutabagas
10. turnips (roots only)
11. Olive oil
12. House Seasoning, recipe follows
13. Preheat oven to 350 degrees F.
14. Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with olive oil and House Seasoning. Roast until tender; first check vegetables for doneness after 25 minutes and then every 10 minutes thereafter.
15. Serve with the pork.
16. cup salt
17. /4 cup black pepper
18. /4 cup garlic powder
19. Mix ingredients together and store in an airtight container for up to 6 months.