Roasted Pork Tenderloin and Vegetables Recipe
Roasted Pork Tenderloin and Vegetables Recipe photo by Taste of Home
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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 (0 sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.


  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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okwriter User ID: 8248253 247208
Reviewed Apr. 17, 2016

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

rakirkey User ID: 1473948 246525
Reviewed Apr. 3, 2016

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

anniemack User ID: 8823732 246511
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."

stressin User ID: 4404046 245673
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!"

Bsommer6 User ID: 8199656 227962
Reviewed Jun. 15, 2015

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

geri steele User ID: 5781501 225888
Reviewed May. 4, 2015

"Was nothing left. Everyone liked it a


luigimon User ID: 1692040 224526
Reviewed Apr. 9, 2015

"Loved this!! Easy. I love the sage."

NancyHanks User ID: 250004 222891
Reviewed Mar. 16, 2015

"Best pork roast we've had!"

muffbear74 User ID: 209131 219169
Reviewed Jan. 29, 2015

"This was easy and good, but seemed to be lacking something. Next time I may use flavored oil, and probably fewer potatoes and more onions since that's what we like."

beagleluva User ID: 1604921 33728
Reviewed Nov. 6, 2014

"This was delicious! I didn't have raw carrots so added some frozen ones along with peas. Gave a little color and sweetness to the vegetables."

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