| Roasted Tenderloin & Vegetables
happymomof4 originally posted this recipe in What's for Dinner May 2010.
Roasted Tenderloin and vegetables.
2 venison tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 bunch of asparagus, cut up
2 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
small amount of water
Place the tenderloins in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and aspargus around the tenderloins. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. Add a small amount of water if desired.
Bake, uncovered, at 450° for 50-60 minutes, stirring vegetables occasionally.
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