Pork Tenderloin with Vegetables

 

1

pork tenderloin (1 lb)

2

medium baking or Yukon gold potatoes, peeled

4

small zucchini (1 lb)

1 1/2

cups frozen small whole onions (from 1-lb bag), thawed

2

tablespoons butter or margarine, melted

1/2

teaspoon dried thyme leaves

1/2

teaspoon lemon-pepper seasoning

• 1 Heat oven to 425°F. In ungreased 15x10x1-inch pan, place pork. Insert meat thermometer horizontally into center of thickest part of pork.
• 2 Cut potatoes and zucchini lengthwise in half. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and lemon-pepper seasoning.
• 3 Bake uncovered about 35 minutes or until thermometer reads 155°F. Loosely cover pan with foil and bake 10 to 15 minutes longer or until thermometer reads 160°F and vegetables are tender. Cut pork into thin slices. Serve with vegetables.