Roasted Pork Tenderloin with Vegetables

Roasted Pork Tenderloin with Vegetables

Roast pork tenderloin and vegetables together in the same pan for an easy one-dish dinner.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 250mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 29g;
Percent Daily Value*:
    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.