Roasted Pork Tenderloin and Vegetables Recipe
- 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
- 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.
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.
Reviews for Roasted Pork Tenderloin and Vegetables
"Delicious! Husband made this with some rosemary a friend gave us, and it was SUPERB!"
"The pork was good but my vegetables were not properly cooked."
"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."
"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!"
"Excellent! Did not use carrots and increased the sweet onions...delicious!"
"Was nothing left. Everyone liked it alot."
"Loved this!! Easy. I love the sage."
"Best pork roast we've had!"
"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."
"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."
"Good, basic and easy."
"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 family and I really enjoyed this recipe. Definately will make this often!"
"Excellent and easy. I added more pepper, had no onion so used onion powder. Skipped the olive oil, sprayed on butter spray. Perfect!"
"I love this. Simple yet delicious. I added celery to the veggies and made gravy from the pan drippings that too was delicious."
"delicious, easy, basic ingredients....What more do you need....."
"Used seasoned salt and poultry seasoning. Also added asparagus he lat 20 minutes of cook time. Yum."
"I loved this recipe! So quick & easy. However, it took me a good hour to get the pork to the proper temp. Just use a meat thermometer! I did add a cup of hot water to steam the veggies. I give this recipe a defenite 5 stars!"
"This was so good. My husband didn't like the texture of the rosemary so next time I'll blend it into a powder. I also like the previous comment about searing the meat first, I'll try that next time."
"Too much sage and rosemary so my family did not like it - would not make it again"
"This was excellent. The only thing I did differently was to use seasoned salt in place of the sage, salt, and pepper. Very easy and my kids who don't like onions, liked them in this recipe!"
"My 17 year old daughter made this for us today for our New Years Day dinner; it was delicious. We're not bug fans of rosemary or sage so we used a little more salt and pepper and a bit of butter in the juices at the end of the cook time. The house smells wonderful and the pork loin was moist and tender, and of course, the vegetables were roasted beautifully. She used a large Le Creuset to roast it. The only thing I'd do differently is sear the roast first just to get some additional carmelization on the roast."
"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."
"Very tasty and quick. Will definitely make again."
"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."
"Super easy to make and very tasty!"
"Great taste with very easy prep."
"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."
"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."
"To golfing gal: rubbed sage is found in the grocery store alongside the other spices/herbs/seasonings."
"where do you get rubbed sage?"
"This is so easy to make. I only had 1 pork tenderloin in my freezer, so I cut the recipe in half. I still had leftovers afterwards. Very yummy!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.