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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

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

  • 1. 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, at 450° for 30-40 minutes or until a meat thermometer reads 160°, stirring vegetables occasionally. 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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Average Rating
MY REVIEW
ryanswife
Reviewed 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."

MY REVIEW
katlaydee3
Reviewed May. 20, 2017

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

MY REVIEW
transcona
Reviewed 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."

MY REVIEW
okwriter
Reviewed Apr. 17, 2016

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

MY REVIEW
rakirkey
Reviewed Apr. 3, 2016

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

MY REVIEW
anniemack
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."

MY REVIEW
stressin
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!"

MY REVIEW
Bsommer6
Reviewed Jun. 15, 2015

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

MY REVIEW
geri steele
Reviewed May. 4, 2015

"Was nothing left. Everyone liked it a

lot."

MY REVIEW
luigimon
Reviewed Apr. 9, 2015

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

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