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Oven-Roasted Pork And Vegetables

 
Oven-Roasted Pork And Vegetables
61

Yield

8

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Good source of fiber, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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