Roasted Pork Tenderloin with Vegetables

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 4

Ingredients

Ingredients

1
tablespoon vegetable oil
1
pork tenderloin (1 lb)
2
teaspoons garlic-pepper blend
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)
2
tablespoons butter or margarine, melted
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt

Directions

Directions

  • 1 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.
  • 2 Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt.
  • 3 Roast uncovered 30 to 40 minutes or until thermometer reads 160°F. Cut pork into thin slices. Serve with vegetables.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
5g
25%
Trans Fat
0g
0%
Cholesterol
85mg
29%
Sodium
250mg
10%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
15%
Sugars
4g
4%
Protein
29g
29%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
15%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.