2 pounds Yukon Gold Potatoes, cut into 1-inch cubes
3 cups Baby Carrots
3 tablespoons Olive Oil, divided
1 teaspoon Salt
1 1/2-2 pounds Pork Tenderloin
2 teaspoons Season Salt
1 teaspoon Garlic Powder
1 teaspoon Dried Rosemary
1/2 teaspoon Black Pepper
2 teaspoons Dried Parsley, or 2 tablespoons fresh parsley
Preheat oven to 400°F. Line a rimmed baking pan with parchment paper for easy clean up.
In a large bowl, mix together the potatoes and carrots. Drizzle with 1 tablespoon olive oil (reserving the other 2 tablespoons for later) and sprinkle with 1 teaspoon salt.
Spread the potatoes and carrots on the baking pan and roast in the oven for 20 minutes.
While the vegetables are roasting, coat the pork tenderloin with the remaining two tablespoons of olive oil. Sprinkle with seasoned salt, garlic powder, rosemary and pepper. Rub the pork tenderloin making sure the outside is evenly coated with the seasonings.
Heat a large heavy skillet on medium high heat. Add the tenderloin and sear for 2 to 3 minutes on each side.
After the vegetables have been cooking for 20 minutes, remove from the oven, turn them with a spatula and add pork to the center of the pan.
Roast for another 15 minutes or until an instant read thermometer inserted in the pork reads 145°F for medium rare or 160°F for medium.
Remove pan from the oven and rest for 5 to 10 minutes before slicing and serving.