Pork Tenderloin with Vegetables

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Creamy coleslaw and soft, tender dinner rolls are the perfect sides for this main dish. Add slices of apple pie for dessert.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
140mg
6%
Potassium
990mg
28%
Total Carbohydrate
21g
7%
Dietary Fiber
3g
13%
Sugars
3g
Protein
29g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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