A very easy recipe using mostly local ingredients and seasonal vegetables.

source: www.Foodnetwork.com

Pork Tenderloin

1 (1 1/2 to 2-pound) pork tenderloin

Marinade:
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon ground cinnamon
2 green onions (green parts only), chopped

Combine marinade ingredients in a measuring cup and whisk to combine. Pour over pork tenderloin in a plastic bag. Marinate overnight.

Preheat oven to 350 degrees F. Bake for 45 minutes or until meat is 145 degrees F when measured with an instant-read thermometer. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. Drizzle a small amount of the meat juices from cooking over each piece of meat. Serve with the root vegetables.

Roasted Root Vegetables
5 parsnips
5 carrots
2 rutabagas
5 turnips (roots only)
Olive oil
salt and pepper

Preheat oven to 350 degrees F.

Peel and cut root vegetables into large chunks. Arrange in a roasting pan and season with olive oil and salt and pepper. Roast until tender; first check vegetables for doneness after 25 min check every 10 min thereafter. Serve with the pork.

I can confirm that it is TASTY!