Oven-Roasted Pork and Vegetables

Name: Oven-Roasted Pork and Vegetables
Prep time: 20 min
Total time: 1 h
Yield: 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)

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By Betty Crocker Kitchens

Updated Feb 25, 2010

Oven-Roasted Pork and Vegetables

(11)

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Prep Time 20 min
Total 60 min
Servings 6
Ingredients 9

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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)

Instructions

Step
1

Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
Step
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.
Step
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

370 Calories

12g Total Fat

29g Protein

37g Total Carbohydrate

6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 370

Calories from Fat: 100

Total Fat: 12g; 18%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Cholesterol: 70mg; 24%

Sodium: 310mg; 13%

Potassium: 1520mg; 43%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 6g; 25%

Sugars: 6g

Protein: 29g

% Daily Value*:

Vitamin A: 250%; 250%

Vitamin C: 20%; 20%

Calcium: 8%; 8%

Iron: 25%; 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;

Oven-Roasted Pork and Vegetables

Oven-Roasted Pork and Vegetables

Ingredients

Instructions

Nutrition

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice

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