Oven-Roasted Pork 'n Vegetables

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

–

Save & Share

Servings 6

false

( 1 ) Rating

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

9b9e00b4-31d8-49e6-b5a4-869cd0669983

ingredients 9
Prep Time 20 min
Total Time 60 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.