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

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: 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

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

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
   (38)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 4, 2015

"Was nothing left. Everyone liked it a

lot."

MY REVIEW
Reviewed Apr. 9, 2015

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

MY REVIEW
Reviewed Mar. 16, 2015

"Best pork roast we've had!"

MY REVIEW
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."

MY REVIEW
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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