Roast pork tenderloin and vegetables together in the same pan for an easy one-dish dinner.
tablespoon vegetable oil
pork tenderloin (1 lb)
teaspoons garlic-pepper blend
medium baking or Yukon gold potatoes, peeled
small zucchini (1 lb)
cups frozen small whole onions (from 1-lb bag)
tablespoons butter or margarine, melted
teaspoon dried thyme leaves
Heat oven to 425°F. Rub oil over pork; sprinkle with garlic-pepper blend. In ungreased 15x10x1-inch pan, place pork. Insert ovenproof meat thermometer horizontally into center of thickest part of pork.
Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt.
Roast uncovered 30 to 40 minutes or until thermometer reads 160°F. Cut pork into thin slices. Serve with vegetables.
Any leftover pork is great for sandwiches or salads.
Pick up some creamy coleslaw at the deli to serve with this meat and vegetable dish. Soft, tender dinner rolls are also a great addition to the meal.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.