Pork Tenderloin with Vegetables

A one-dish oven dinner features simply seasoned pork tenderloin, potatoes, zucchini and onions.

  • prep time 15 min
  • total time 1 hr 5 min
  • ingredients 7
  • servings 4

Ingredients

1
pork tenderloin (1 lb)
2
medium baking or Yukon gold potatoes, peeled
4
small zucchini (1 lb)
1 1/2
cups frozen small whole onions (from 1-lb bag), thawed
2
tablespoons butter or margarine, melted
1/2
teaspoon dried thyme leaves
1/2
teaspoon lemon-pepper seasoning
  • 1 Heat oven to 425°F. In ungreased 15x10x1-inch pan, place pork. Insert meat thermometer horizontally into center of thickest part of pork.
  • 2 Cut potatoes and zucchini lengthwise in half. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and lemon-pepper seasoning.
  • 3 Bake uncovered about 35 minutes or until thermometer reads 155°F. Loosely cover pan with foil and bake 10 to 15 minutes longer or until thermometer reads 160°F and vegetables are tender. Cut pork into thin slices. Serve with vegetables.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    140mg
    140%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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