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Prep 20min
Total60min
Servings6
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Ingredients
3
tablespoons olive or vegetable oil
2
teaspoons dried rosemary leaves, crushed
1
teaspoon dried sage leaves, crushed
1/2
teaspoon salt
1/4
teaspoon pepper
16
to 20 small red potatoes (about 2 lb), cut in half
6
to 8 medium carrots (about 1 lb), cut into 2-inch pieces
2
small onions, cut into wedges
2
pork tenderloins (about 3/4 lb each)
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Steps
1
Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
2
In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
3
Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.
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Arrange the roast pork and vegetables on a decorative serving platter, and garnish with rosemary sprigs.
1 lb baby-cut carrots can be substituted for the medium carrots.
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