Brad’s Pork Tenderloin with Roasted Carrots

I’m giving you a holiday gift today, a recipe that is company-worthy with just two ingredients for a main dish. Sure, it’s semi-homemade, but who cares when it’s this delicious?

The secret ingredient is called Soy Vey Veri Veri Teriyaki Marinade and Sauce. Now I’m sure you think you’ve never heard of it, but it’s widely available, so check your supermarket. Here’s what it looks like:

I had this at my dear college friend Brad’s home in the Hudson Valley. It’s really impossible to have a bad meal in a home like this…

…with a view like this…

But we really tried to make the best of it. 🙂 Anyway, back to the pork tenderloin. This is so delicious, you must try it! Brad served it with roasted carrots cut lengthways, and they were so pretty, I’m including them in the recipe!

Pork tenderloin, as much as you need for your group
Soy Vey Veri Veri Teriyaki Sauce, up to a whole bottle (low sodium works too!)
Carrots, as many as you need for your group
Olive oil, salt & pepper

Preheat oven to 400.

Put tenderloin in a gallon bag, and cover with enough teriyaki sauce to cover. Marinate for about an hour.

In a iron skillet over medium-high heat, add a couple tablespoons of olive oil in it. Place the drained pork tenderloin, and brown on all sides. Save marinade!

While pork is browning, peel carrots, and place on baking sheet coated with non-stick spray. Toss with a little olive oil, salt and pepper, before putting them flat side down on the sheet.

When pork is brown, pour reserved marinade over pork, and put it into the oven, along with your prepared carrots.

In about 20-25 minutes, the whole thing should be done!  Drizzle a little sauce over both the pork and carrots (because life is short), and enjoy!

What do you think?