Roasted Pork Tenderloin and Vegetables

Name: Roasted Pork Tenderloin and Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 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

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

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 a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Nutrition Facts

1 serving: 301 calories, 7g fat (2g saturated fat), 64mg cholesterol, 304mg sodium, 33g carbohydrate (6g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Originally published as Roasted Pork Tenderloin and Vegetables in Light & Tasty October/November 2001

Reviews

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Average Rating:

michnap

Mar 14, 2019

Delicious easy meal to make. I questioned the time on the vegetables, so I stirred the vegetables as recipe recommends then added about 2/3 cups of water at the 1/2 hour cooking time and lightly covered with tin foil. Cooked about 15 minutes more and it was perfect.
ryanswife

Aug 22, 2017

It was very good, except I had to cook it for about an hour or more to get the veggies cooked and meat to the proper temp of 145.
katlaydee3

May 20, 2017

Very good recipe for a family dinner. I substituted poultry seasoning for the sage and used a little extra olive oil.
transcona

Feb 12, 2017

Didn't have rosemary so used thyme instead and popped it under the broiler for the last 2 minutes for color. It was very good.
okwriter

Apr 17, 2016

Delicious! Husband made this with some rosemary a friend gave us, and it was SUPERB!
rakirkey

Apr 3, 2016

The pork was good but my vegetables were not properly cooked.
anniemack

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

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

Jun 15, 2015

Excellent! Did not use carrots and increased the sweet onions...delicious!
geri steele

May 4, 2015

Was nothing left. Everyone liked it alot.