Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.
Oven-Roasted Pork and Vegetables
- Prep Time 20 min
- Total 60 min
- Servings 6
- Ingredients 9
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
-
Step1Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
-
Step2In 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.
-
Step3Roast 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;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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