Oven-Roasted Pork And Vegetables
84
Ingredients
| 1 ½ | pounds |
pork tenderloin
boneless |
|
| 1 | pound |
carrots
cut into 2 inch pieces |
|
| 2 | pounds |
new potatoes
halved |
|
| 1 | medium |
onions
cut wedges |
|
| 1 | tablespoon |
olive oil
|
|
| 2 | teaspoons |
rosemary leaves
dried, crushed |
|
| 1 | teaspoon |
sage leaves
dried, crushed |
* |
| ¼ | teaspoon |
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.
Nutrition Facts
Serving Size 271g (9.6 oz)Amount per Serving
Calories 24317% of calories 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?
