Oven-Roasted Pork and Vegetables

By sandy_h

Ingredients

• 1 1/2 pounds (2 to 3) boneless pork tenderloins
• 1 pound (6 to 8) carrots, peeled, cut into 2-inch pieces
• 2 pounds (16 to 20) new potatoes, cut in half
• 1 medium onion, cut into wedges
• 1 Tablespoon olive oil
• 2 teaspoons dried rosemary leaves, crushed
• 1 teaspoon dried sage leaves, crushed
• 1/4 teaspoon pepper

Preparation

Step 1

Heat oven to 450 degrees. Generously spray roasting pan with nonstick cooking spray. Place tenderloins in spray-coated pan. Insert meat thermometer into thickest part of one tenderloin. Place carrots, potatoes and onion around tenderloins. Drizzle oil evenly over meat and vegetables; sprinkle with rosemary, sage and pepper.

Bake uncovered at 450 degrees for 30 to 40 minutes until meat thermometer registers 165 degrees and vegetables are tender, stirring vegetables occasionally. 8 servings.