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  The Food Network's Southern chef serves up a savory option for Christmas dinner.

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  Nutritional Information
  (per serving)

  Calories	463
  Total Fat	13g
  Saturated Fat	4g
  Cholesterol	95mg
  Sodium	1632mg
  Total Carbohydrate	50g
  Dietary Fiber	12g
  Sugars	--
  Protein	36g
  Calcium	--

  

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  Serves: 6 Edit Serving Size

  Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

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  Yields: 6 servings

  Total Time: 1 hr 30 min

  Prep Time: 10 min

  Cook Time: 1 hr 20 min

  

  Ingredients

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  Pork:

  • 1/4 cup(s) soy sauce
  • 2 tablespoon(s) dry red wine (or use chicken broth)
  • 1 tablespoon(s) honey
  • 1 tablespoon(s) brown sugar
  • 2 clove(s) garlic, minced
  • 1 teaspoon(s) grated peeled ginger
  • 1/2 teaspoon(s) ground cinnamon
  • 2 green onions, green parts only, chopped
  • 1 (2-pound) pork tenderloin

  House Seasoning:

  • 1 cup(s) salt
  • 1/4 cup(s) black pepper
  • 1/4 cup(s) garlic powder

  Vegetables:

  • 5 parsnips
  • 5 carrots
  • 2 rutabagas
  • 5 turnips (roots only)
  • 2 tablespoon(s) olive oil

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  Directions

  • 1. Combine first 8 ingredients in a measuring cup and whisk to blend. Pour over pork tenderloin in a large zip-top bag and leave it to marinate in the fridge overnight.
  • 2. Preheat oven to 350 degrees F. Take pork out of marinade (which you can discard) and bake in an ovenproof dish for 45 minutes, or until pork temperature is at least 145 degrees F on an instant-read thermometer.
  • 3. Meanwhile, combine house seasoning ingredients in a small bowl. Peel root vegetables and cut into large chunks. Arrange in one layer in a roasting pan; drizzle with olive oil and sprinkle with house seasoning to taste. (Any extra seasoning can be stored in an airtight container for up to 6 months.) Roast until tender, turning occasionally; check vegetables for doneness after 25 minutes and then every 10 minutes thereafter.
  • 4. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. Drizzle with meat juices and serve with the roasted root vegetables.

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