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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This recipe is:

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Diabetic Friendly

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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)

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All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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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