Servings: 4 to 6

2-3 lbs pork tenderloin 2 to 3 lbs pork tenderloin
1 large red yam, peeled and diced 1 large red yam, peeled and diced
1 pound carrots, sliced 1 pound carrots, sliced
1 onion, coarsely chopped 1 onion, coarsely chopped
3 clove(s) garlic, minced 3 clove(s) garlic, minced
Sea salt, to taste Sea salt, to taste
Black pepper, to taste Black pepper, to taste
2 Tbs olive oil 2 Tbs olive oil
1 tsp rosemary 1 tsp rosemary
1 tsp thyme 1 tsp thyme

Preheat oven to 425 degrees.
Use a large stoneware roasting dish (or grease a 9x13-inch baking dish with ghee or olive oil)
Place all ingredients (including the pork) in a large zip-top bag, toss together until everything is completely coated.
Place pork in the middle of the prepared dish and pour the vegetables around it.
Put dish in the oven (uncovered) and roast for 25 to 35 minutes, or until pork is cooked through (and thermometer reads 150 degrees F).
Allow to rest for 5 to 10 minutes before slicing and serving.