Oven-Roasted Pork and Vegetables

Oven-Roasted Pork and Vegetables

Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.

Prep Time

20

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

3
tablespoons olive or vegetable oil
2
teaspoons dried rosemary leaves, crushed
1
teaspoon dried sage leaves, crushed
1/2
teaspoon salt
1/4
teaspoon pepper
16
to 20 small red potatoes (about 2 lb), cut in half
6
to 8 medium carrots (about 1 lb), cut into 2-inch pieces
2
small onions, cut into wedges
2
pork tenderloins (about 3/4 lb each)
  1. Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
  2. In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
  3. Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Arrange the roast pork and vegetables on a decorative serving platter, and garnish with rosemary sprigs.
1 lb baby-cut carrots can be substituted for the medium carrots.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 100),
  • Total Fat 12g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 310mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 6g,
    • Sugars 6g),
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.