Perfect for entertaining, the pork and vegetables roast with a minimum of attention so you’re free to enjoy visiting with your guests.

Yield: Serves 8

Ingredients

• Nonstick spray coating
• 1 ½ lbs Tiny New Potatoes, quartered
• 2 ½ Cups Tiny Whole Carrots
• 1 lb Winter Squash (Butternut, Banana or Buttercup), peeled and cut into 1-inch cubes
• 2 Medium Onion, cut into quarters
• 4 tsp Olive Oil
• 2 12-oz Johnston’s Pork Tenderloins
• ¾ Cup Frozen Orange Juice Concentrate, thawed
• 2 Tbsp Brown Sugar
• 1 Tbsp Worcestershire Sauce
• ½ tsp Garlic Salt

Cooking Directions

1. Spray a shallow roasting pan with nonstick coating; add potatoes, carrots, squash, and onions. Toss vegetables with oil. Cover and roast in a 425°F oven for 20 minutes.
2. Trim fat from pork. Insert meat thermometer. Carefully stir vegetables and push from center of pan. Add pork, tenderloins to pan. Roast, uncovered, for 30 minutes.
3. Meanwhile, stir together thawed concentrate, brown sugar, Worcestershire sauce, garlic salt, and ¼ tsp pepper. Brush on pork and drizzle over vegetables. Return to oven and roast 10 minutes more or until meat thermometer register 160°F. Thinly slice meat and serve with vegetables. Sprinkle with coarsely ground pepper and garnish with orange slices and fresh rosemary sprigs, if desired.