Oven-Roasted Pork And Vegetables
Yield
8 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork tenderloin
boneless |
|
| 453.6 | g |
carrots
cut into 2 inch pieces |
|
| 907.2 | g |
new potatoes
halved |
|
| 1 | medium |
onions
cut wedges |
|
| 15 | ml |
olive oil
|
|
| 1E+1 | ml |
rosemary leaves
dried, crushed |
|
| 5 | ml |
sage leaves
dried, crushed |
*
|
| 1.3 | 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.
