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Oven-Roasted Pork And Vegetables

Oven-Roasted Pork And Vegetables

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Submitted by KALEAIA

YIELD

8 servings

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

1 ½ 680.4
POUNDS G PORK TENDERLOIN
boneless
1 453.6
POUND G CARROTS
cut into 2 inch pieces
2 907.2
POUNDS G NEW POTATOES
halved
1 1
MEDIUM MEDIUM ONIONS
cut wedges
1 15
TABLESPOON ML OLIVE OIL
2 1E+1
TEASPOONS ML ROSEMARY LEAVES
dried, crushed
1 5
TEASPOON ML SAGE LEAVES
dried, crushed *
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Heat oven 450℉ (230℃).

Generously spray pan with non-stick cooking spray.

Place tenderloins in pan.

Place vegetables around.

Drizzle oil evenly over all. Sprinkle spices.

Bake uncovered 450℉ (230℃). 30 to 40 minutes vegetables are tender.

Stir vegetables occasionally.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 271g (9.6 oz)
Amount per Serving
Calories 243 17% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 87mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 41g
Vitamin A 191% Vitamin C 33%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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