• pork tenderloin(s)
• 1/3 cup dark brown sugar
• 2 tsp. minced garlic
• 2 tbsp. low sodium soy sauce
• 1/8-1/4 tsp. crushed red pepper flakes
• 1/4 tsp. smoked paprika
• baby red potatoes, cut in half
• carrots, cut into pieces
• onion wedges
• olive oil
• Italian seasoning
• garlic powder
• Parmigiano-Reggiano, grated

Combine the tenderloin(s) with the brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes and smoked paprika. The ingredients above are enough for two 1 pound tenderloins. Pour it all over and refrigerate for a few hours.

Preheat the oven to 425 degrees. Grease 1 large (for the vegetables) and 1 small sheet pan (for the pork tenderloins) with non-stick spray.

Pat the tenderloin(s) dry with paper towels and place on the small sheet pan. Combine the prepared veggies with oil, Italian seasoning, garlic powder and Parmigiano-Reggiano to taste.

Roast the vegetables for 20-30 minutes, then add the pork tenderloins and roast for another 20-30 minutes. The pork should register 145 degrees and the veggies should be tender and lightly browned. Allow the pork to rest for 5 minutes before slicing and serving…

Gravy:

• 1 chicken bouillon cube
• 1 beef bouillon cube
• 2-1/4 cups boiling water
• 4 tbsp. unsalted butter
• 4 tbsp. all purpose flour
• 1/2 tsp. garlic powder
• 1 tsp. or so reduced sodium soy sauce for taste and color
• kosher salt and freshly ground black pepper to taste

Dissolve the cubes in the boiling water. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for a few minutes; add the garlic powder, soy sauce and salt and pepper to taste.

While stirring, slowly pour in half of the liquid. Once combined add the remaining liquid and mix well. Stir until it thickens; adjust seasonings.

Recipe by cookingwithauntjuju.com