Pork Tenderloin with Roasted Vegetables

  • Prep 10 min
  • Total55 min
  • Servings6

Bake pork tenderloin and sprinkled it with rosemary, sage, salt and pepper – a delicious dinner ready in less than an hour and served with roasted vegetables.+


  • 2pork tenderloins (each about 3/4 pound)
  • 1pound baby-cut carrots
  • 2pounds new potatoes (16 to 20), cut in half
  • 1medium onion, cut into wedges
  • 6whole cloves garlic
  • 1tablespoon olive or canola oil
  • 2teaspoons dried rosemary leaves, crumbled
  • 1teaspoon dried sage leaves, crumbled
  • 1/4teaspoon salt
  • 1/4teaspoon pepper
  • Steps

    • 1Heat oven to 450°. Spray shallow roasting pan with cooking spray. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork. Place carrots, potatoes, onion and garlic around pork. Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
    • 2Bake uncovered 25 to 30 minutes or until thermometer reads 155°. Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160° and pork is slightly pink in center. Serve pork with vegetables and garlic.

    Expert Tips

    • Here’s a dish that’s elegant enough for company and still fits your meal plan. Even better, it all bakes in one pan for easy cleanup!

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