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Roasted Pork Tenderloin and Vegetables Recipe

Roasted Pork Tenderloin and Vegetables Recipe

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. YIELD: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


  • 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.

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.

Reviews for Roasted Pork Tenderloin and Vegetables

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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."

hamhock32 User ID: 7001222 89938
Reviewed Oct. 7, 2014

"Good, basic and easy."

daberdo57 User ID: 7142209 50747
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!"

pottaway User ID: 3077832 91980
Reviewed Mar. 6, 2013

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

mavarnee User ID: 4550634 36873
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!"

Uqaq User ID: 4935502 91979
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."

Cruznv User ID: 5916627 36872
Reviewed May. 27, 2012

"delicious, easy, basic ingredients....What more do you need....."

Rshipman User ID: 6641747 96538
Reviewed May. 10, 2012

"Used seasoned salt and poultry seasoning. Also added asparagus he lat 20 minutes of cook time. Yum."

Cynderella1111 User ID: 6463885 50713
Reviewed Jan. 17, 2012

"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!"

Potroast911 User ID: 3101033 128577
Reviewed Jul. 20, 2011

"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."

MBO'R User ID: 5344974 32736
Reviewed Jul. 1, 2011

"Too much sage and rosemary so my family did not like it - would not make it again"

nblibrary User ID: 1703793 33726
Reviewed Jan. 13, 2011

"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!"

Lori1981 User ID: 5734840 89936
Reviewed Jan. 1, 2011

"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."

qviking User ID: 3918490 81170
Reviewed Dec. 27, 2010

"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."

lbiesecker User ID: 4694594 50705
Reviewed May. 11, 2010

"Very tasty and quick. Will definitely make again."

char04 User ID: 2958136 204530
Reviewed May. 8, 2010

"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."

lorigreen User ID: 3358953 56793
Reviewed Nov. 29, 2009

"Super easy to make and very tasty!"

KeriH1975 User ID: 1839648 32118
Reviewed Oct. 5, 2009

"Great taste with very easy prep."

layla noel User ID: 2242695 74347
Reviewed Jul. 15, 2009

"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."

LKAM User ID: 1308936 32733
Reviewed May. 26, 2009

"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."

lisa53202 User ID: 1079567 56792
Reviewed Apr. 7, 2009

"To golfing gal:  rubbed sage is found in the grocery store alongside the other spices/herbs/seasonings.Smile"

golfing gal User ID: 4026290 36871
Reviewed Mar. 26, 2009

"where do you get rubbed sage?"

scarlet286 User ID: 1078473 204529
Reviewed Jan. 7, 2009

"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!"

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Wine Pairings

Light-Bodied Red Wine

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