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Pork Tenderloin with Roasted Vegetables

Bake pork tenderloin and sprinkled it with rosemary, sage, salt and pepper – a delicious dinner ready in less than an hour and served with roasted vegetables.

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  • Prep Time 10 min
  • Total Time 55 min
  • Servings 6

Ingredients

2
pork tenderloins (each about 3/4 pound)
1
pound baby-cut carrots
2
pounds new potatoes (16 to 20), cut in half
1
medium onion, cut into wedges
6
whole cloves garlic
1
tablespoon olive or canola oil
2
teaspoons dried rosemary leaves, crumbled
1
teaspoon dried sage leaves, crumbled
1/4
teaspoon salt
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 450°. Spray shallow roasting pan with cooking spray. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork. Place carrots, potatoes, onion and garlic around pork. Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
  • 2 Bake uncovered 25 to 30 minutes or until thermometer reads 155°. Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160° and pork is slightly pink in center. Serve pork with vegetables and garlic.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
70mg
70%;
Sodium
190mg
190%;
Total Carbohydrate
41g
41%
(Dietary Fiber
6g
6%
),
Protein
29g
29%
;
% Daily Value*:
Exchanges:
2 Starch; 1 Vegetable; 3 Very Lean Meat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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