Roast pork tenderloin and vegetables together in the same pan for an easy one-dish dinner.
Roasted Pork Tenderloin with Vegetables
- Prep Time 15 min
- Total 55 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt.
-
Step3Roast uncovered 30 to 40 minutes or until thermometer reads 160°F. Cut pork into thin slices. Serve with vegetables.
Nutrition
320
Calories
14g
Total Fat
29g
Protein
21g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 29%
- Sodium
- 250mg
- 10%
- Potassium
- 1070mg
- 31%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 4g
- Protein
- 29g
% 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 1/2Recipe Tips
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