Sometimes you need a nice dinner that does not require a lot of work, maybe after a long day of skiing or a long day period. Most of the time spent on this recipe is roasting time, during which you can have drinks with your friends or a nap if you are exhausted. No need to check on the food very much either, it roasts together nicely in one dish.
You can adjust the quantities according to the number or guests, one tenderloin is enough for 2 or 3 depending on its size. First, I sprinkle thyme and rosemary on the meat and I wrap each tenderloin (the filet) in 2 slices of bacon. It keeps the moisture in, prevents it from browning too much and getting hard on the outside. In a greased (olive oil is healthiest, butter is best, bit of both is what I do!) oven roaster, I put together the tenderloin with peeled carrots split through the middle lengthwise, potatoes cut in eights, sliced onion, and peeled apple quarters. I let everything roast about 40 minutes at 350 in a convection oven and it is all ready at the same time. The pork should be just about past pink with still all the juice inside, otherwise it is overdone and dry. You may have to reduce the heat if it is going to fast, better to do that than reduce the cooking time, the meat will be more tender.
Of course there is no limit to what you can add to the roaster pan. Peppers, mushrooms, cut-up turnips, yams, all cook fast enough. Also, a clove of garlic cut in four can be hidden between the meat and the bacon.
Slice and serve with Dijon mustard or chutney and white wine.