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Roasted Pork Tenderloin and Vegetables

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. —Diane Martin, Brown Deer, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6 servings

Ingredients

  • 2 pork tenderloins (3/4 pound each)
  • 2 pounds red potatoes, quartered
  • 1 pound carrots, halved and cut into 2-inch pieces
  • 1 medium onion, cut into wedges
  • 1 tablespoon olive oil
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables.
  • Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
Nutrition Facts
1 serving: 301 calories, 7g fat (2g saturated fat), 64mg cholesterol, 304mg sodium, 33g carbohydrate (6g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

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