Oven-Roasted Pork 'n Vegetables

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

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Prep Time 20 min
Total Time 60 min
Servings 6

Ingredients

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)

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Directions

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.