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

Roasted Pork Tenderloin and Vegetables Recipe

Publisher Photo
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: 10 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  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 roast 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

Nutritional Facts

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.

Light-Bodied Red Wine

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

Reviews for Roasted Pork Tenderloin and Vegetables

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 7, 2014

"Good, basic and easy."

MY REVIEW
Reviewed Feb. 9, 2014

"This was excellent. My partner, he loved it. Only thing I did different was used a little more oil and more of the seasonings. I put some of the seasoning in the oil. I brushed the seasoned oil on the meat. Then rolled the potatoes and veggies in the oil. I sprinkled a little extra seasoning mixed, over the top of the meat . Very simple, but oh so good!"

MY REVIEW
Reviewed Mar. 6, 2013

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

MY REVIEW
Reviewed Jan. 16, 2013

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

MY REVIEW
Reviewed Oct. 16, 2012

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

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