Roasted Meat and Vegetable Tray Bake

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Wash and peel the potatoes and carrots. Cut the potatoes into 2-3 cm chunks and the carrots into thick slices.

3. 3

   Peel the onions and cut them into wedges.

4. 4

   Place the potatoes, carrots, and onions on a large baking tray.

5. 5

   Drizzle 1 tablespoon of olive oil over the vegetables. Sprinkle with half of the salt, black pepper, paprika, and dried rosemary. Toss to coat evenly.

6. 6

   Trim any excess fat from the pork tenderloin and pat it dry with paper towels.

7. 7

   Rub the pork tenderloin with the remaining 1 tablespoon of olive oil, then season with the rest of the salt, black pepper, paprika, and dried rosemary.

8. 8

   Place the pork tenderloin on top of the vegetables on the tray.

9. 9

   Roast in the preheated oven for 30-35 minutes, or until the pork reaches an internal temperature of 63°C (145°F) and the vegetables are golden and tender.

10. 10

    Remove the tray from the oven and let the pork rest for 5 minutes before slicing.

11. 11

    Slice the pork and serve with the roasted vegetables. Enjoy your meal!