Pork Tenderloin with Roasted Vegetables

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.

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
"I always keep carrot sticks, celery sticks and other good-for-me snacks on hand and ready to eat. Then I have no excuse to reach for the wrong kind of snack." —SHERRY L.
Betty's Success Tip
Here's a dish that's elegant enough for company and still fits your meal plan. Even better, it all bakes in one pan for easy cleanup!

Nutrition Information:

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