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Roasted Pork Tenderloin and Vegetables Recipe

Roasted Pork Tenderloin and Vegetables Recipe photo by Taste of Home

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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 of Brown Deer, Wisconsin
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Roasted Pork Tenderloin and Vegetables Recipe

Prep: 10 min. Bake: 25 min.

Yield: 6 Servings

10 25 35

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 roast from oven; tent with foil. Let stand 5 minutes before slicing. Yield: 6 servings.

Nutritional Analysis: One serving (3 ounces cooked meat with 1 cup vegetables) equals 331 calories, 7 g fat (2 g saturated fat), 67 mg cholesterol, 299 mg sodium, 40 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Originally published as Roasted Pork Tenderloin and Vegetables in Light & Tasty October/November 2001, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Roasted Pork Tenderloin and Vegetables

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(1-10) of 20 reviews

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Reviewed on Mar. 06, 2013 by pottaway

My family and I really enjoyed this recipe. Definately will make this often!

Reviewed on Jan. 16, 2013 by mavarnee

Excellent and easy. I added more pepper, had no onion so used onion powder. Skipped the olive oil, sprayed on butter spray. Perfect!

Reviewed on Oct. 16, 2012 by Uqaq

I love this. Simple yet delicious. I added celery to the veggies and made gravy from the pan drippings that too was delicious.

Reviewed on May. 27, 2012 by Cruznv

delicious, easy, basic ingredients....What more do you need.....

Reviewed on May. 10, 2012 by Rshipman

Used seasoned salt and poultry seasoning. Also added asparagus he lat 20 minutes of cook time. Yum.

Reviewed on Jan. 17, 2012 by Cynderella1111

I loved this recipe! So quick & easy. However, it took me a good hour to get the pork to the proper temp. Just use a meat thermometer! I did add a cup of hot water to steam the veggies. I give this recipe a defenite 5 stars!

Reviewed on Jul. 20, 2011 by Potroast911

This was so good. My husband didn't like the texture of the rosemary so next time I'll blend it into a powder. I also like the previous comment about searing the meat first, I'll try that next time.

Reviewed on Jul. 01, 2011 by MBO'R

Too much sage and rosemary so my family did not like it - would not make it again

Reviewed on Jan. 13, 2011 by nblibrary

This was excellent. The only thing I did differently was to use seasoned salt in place of the sage, salt, and pepper. Very easy and my kids who don't like onions, liked them in this recipe!

Reviewed on Jan. 01, 2011 by Lori1981

My 17 year old daughter made this for us today for our New Years Day dinner; it was delicious. We're not bug fans of rosemary or sage so we used a little more salt and pepper and a bit of butter in the juices at the end of the cook time. The house smells wonderful and the pork loin was moist and tender, and of course, the vegetables were roasted beautifully. She used a large Le Creuset to roast it. The only thing I'd do differently is sear the roast first just to get some additional carmelization on the roast.

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