- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Roasted Pork Tenderloin and Vegetables
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"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."