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Roasted Pork Tenderloin and Vegetables

 Roasted Pork Tenderloin and Vegetables
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 of Brown Deer, Wisconsin More Pork Roast Recipes »
6 ServingsPrep: 10 min. Bake: 25 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: One serving (3 ounces cooked meat with 1 cup vegetables) equals 331 calories,

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Roasted Pork Tenderloin and Vegetables (continued)

Nutritional Facts: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.