We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Oven-Roasted Pork and Vegetables

Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.

(1)
(0)
Save and Share
  • prep time 20 min
  • total time 60 min
  • ingredients 9
  • servings 6
 

Ingredients

3
tablespoons olive or vegetable oil
2
teaspoons dried rosemary leaves, crushed
1
teaspoon dried sage leaves, crushed
1/2
teaspoon salt
1/4
teaspoon pepper
16
to 20 small red potatoes (about 2 lb), cut in half
6
to 8 medium carrots (about 1 lb), cut into 2-inch pieces
2
small onions, cut into wedges
2
pork tenderloins (about 3/4 lb each)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
  • 2 In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
  • 3 Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.
  • 1 Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
  • 2 In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
  • 3 Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.

EXPERT TIPS

toggle

Expert Tips

Arrange the roast pork and vegetables on a decorative serving platter, and garnish with rosemary sprigs.

1 lb baby-cut carrots can be substituted for the medium carrots.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
310mg
310%;
Total Carbohydrate
37g
37%
(Dietary Fiber
6g
6%
  Sugars
6g
6%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
250%;
Vitamin C
20%;
Calcium
8%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.