Instructions

1. Rinse the pork tenderloin and scrub the potatoes and carrots. Heighten the flavors of the dish by using sweet and creamy potato fingerlings. Their small size is ideal; the potatoes may have to be only halved to roughly match the size of the baby carrots you include in the oven bag.

2. Make a seasoning mixture for the pork and vegetables. Consider a honey-mustard sauce by mixing honey and brown mustard, seasoned with a bit of Worcestershire sauce. For a sweeter sensation, mix roughly equal amounts of honey and orange juice, seasoned with a bit of ginger.

3. Preheat your oven to 350 degrees Fahrenheit. Set the pork tenderloin inside the oven roasting bag and sprinkle it with salt. Place the vegetables around the pork.

4. Make six small knife holes in the top of the bag. Set the roasting pan on the middle rack of your oven and cook the meal for about 30 minutes.

5. Remove the roasting pan from the oven and slowly and carefully open the bag to check the temperature of the meat with an instant-read thermometer. Fully cooked pork should reach a temperature of 145 F. If you’ve baked two tenderloins, test each one.

6. Slice the tenderloin and place the medallions on a platter to serve. Scoop up the vegetables and place them around the pork.