Roasted Pork Tenderloin and Vegetables Recipe
Roasted Pork Tenderloin and Vegetables Recipe photo by Taste of Home

Roasted Pork Tenderloin and Vegetables Recipe

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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, Brown Deer, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

3 ounce-weight: 331 calories, 7g fat (2g saturated fat), 67mg cholesterol, 299mg sodium, 40g carbohydrate (0g sugars, 5g fiber), 28g protein Diabetic Exchanges:2 starch, 3 lean meat 1 vegetabl


  1. 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.
  2. Bake, uncovered, 25-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°) and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing. Yield: 6 servings.
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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Reviewed Apr. 17, 2016

"Delicious! Husband made this with some rosemary a friend gave us, and it was SUPERB!"

Reviewed Apr. 3, 2016

"The pork was good but my vegetables were not properly cooked."

Reviewed Apr. 3, 2016

"This is good, also makes great leftovers for another meal. Nice with sweet potatoes, or try adding some apple wedges the last 10 or 15 minutes. I de-glaze the pan with a splash of white wine and finish with a bit of apricot preserves for a nice sauce to drizzle over the pork. Or try reducing the sage and adding some lemon pepper. Makes an easy meal with only one pan to wash. Yummy."

Reviewed Mar. 19, 2016

"This is a cold-weather staple at our house. I add other root vegetables, sometimes a purple turnip or two, always a sweet potato or two, and rarely a parsnip or two. Tonight I am adding Brussels sprouts to vegetable mix. I usually roast this for an hour. This is one of my husband's favorites!"

Reviewed Jun. 15, 2015

"Excellent! Did not use carrots and increased the sweet onions...delicious!"

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