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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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Reviews for Roasted Pork Tenderloin and Vegetables

Roasted Pork Tenderloin and Vegetables

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Reviewed on Dec. 27, 2010 by qviking

I made the veggies separately, as a friend was preparing the pork for a Christmas dinner. Once we got together, I used some of the drippings from the pork to moisten the vegetables, and they turned out great. I also substituted thyme for the sage.

Reviewed on May. 11, 2010 by lbiesecker

Very tasty and quick. Will definitely make again.

Reviewed on May. 08, 2010 by char04

I used a vension tenderloin. I also put fresh asparagus with the potatoes and carrots. I cooked it for 1 hour. This turned out wonderful. My whole family loved it.

Reviewed on Nov. 29, 2009 by lorigreen

Super easy to make and very tasty!

Reviewed on Oct. 05, 2009 by KeriH1975

Great taste with very easy prep.

Reviewed on Jul. 15, 2009 by layla noel

This is definitely one of my favorite recipes from TOH. My husband is not supposed to eat red meat, so I've learned to try different pork roast recipes. This one stands out from the rest, because of the taste, simplicity, and just being a darn good recipe! I prepared my pork roast in a stoneware cooking dish on low heat. I cooked it for a good solid 3-4 hours. The meat was fork tender, and the veggies were spectacular.

As for the question by Golfing Pal, McCormick makes a dry rubbed sage that can be obtained at any supermart or grocery store.

Reviewed on May. 26, 2009 by LKAM

I made this tasty, healthy meal for my aged in-laws when they needed meals brought in. They loved it and ate up every bite, which wasn't always the case.

Reviewed on Apr. 07, 2009 by lisa53202

To golfing gal: rubbed sage is found in the grocery store alongside the other spices/herbs/seasonings. Smile