Oven-Roasted Vegetables and Pork

From Southern Living November 1999
Oven-Roasted Vegetables and Pork
Oven-Roasted Vegetables and Pork

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/2

    pounds boneless pork tenderloin

  • Vegetable cooking spray

  • 1

    pound carrots, peeled and cut into 2-inch pieces

  • 2

    pounds new potatoes, halved

  • 1

    medium onion, cut into 6 wedges

  • 1

    tablespoon olive oil

  • 2

    teaspoons dried rosemary, crushed

  • 1

    teaspoon dried sage, crushed

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • Garnishes: Fresh rosemary, sage sprigs

Directions

Brown pork in a skillet coated with cooking spray over medium-high heat. Place in a roasting pan coated with cooking spray; arrange vegetables around pork. Drizzle with olive oil; sprinkle evenly with rosemary and next 3 ingredients. Bake at 450 for 30 minutes or until a meat thermometer inserted into thickest portion registers 165 and vegetables are tender, stirring vegetables occasionally. Garnish, if desired.

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