Pork Tenderloin & Veggies

By shelliec

Nutritional Analysis: One serving (3 ounces cooked meat with 1 cup vegetables) equals 331 calories, 7 g fat (2 g saturated fat), 67 mg cholesterol, 299 mg sodium, 40 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

Ingredients

• 2 pork tenderloins (3/4 pound each)
• 2 pounds red potatoes, quartered
• 1 pound carrots, halved and cut into 2-inch pieces
• 1 medium onion, cut into wedges
• 1 tablespoon olive oil
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 6
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables.

Bake, uncovered, at 450° for 30-40 minutes or until a meat thermometer reads 160°, stirring vegetables occasionally.