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Oven-Roasted Vegetables and Pork


From Southern Living November 1999

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  • 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


Servings 8
Preparation time 20mins
Cooking time 50mins


Step 1

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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