Oven-Roasted Pork and Vegetables

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

  • 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)
  • 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.
  • 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.
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