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Pork Tenderloin with Roasted Vegetables

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By Betty Crocker Kitchens
Updated Nov 22, 2010
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Bake pork tenderloin and sprinkled it with rosemary, sage, salt and pepper – a delicious dinner ready in less than an hour and served with roasted vegetables.

Pork Tenderloin with Roasted Vegetables

  • Prep Time 10 min
  • Total 55 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 2 pork tenderloins (each about 3/4 pound)
  • 1 pound baby-cut carrots
  • 2 pounds new potatoes (16 to 20), cut in half
  • 1 medium onion, cut into wedges
  • 6 whole cloves garlic
  • 1 tablespoon olive or canola oil
  • 2 teaspoons dried rosemary leaves, crumbled
  • 1 teaspoon dried sage leaves, crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Step 
    1
    Heat oven to 450°. Spray shallow roasting pan with cooking spray. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork. Place carrots, potatoes, onion and garlic around pork. Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
  • Step 
    2
    Bake uncovered 25 to 30 minutes or until thermometer reads 155°. Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160° and pork is slightly pink in center. Serve pork with vegetables and garlic.

Nutrition

310 Calories
6g Total Fat
29g Protein
41g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Total Fat
6g
Saturated Fat
2g
Cholesterol
70mg
Sodium
190mg
Total Carbohydrate
41g
Dietary Fiber
6g
Protein
29g
% Daily Value*:
Exchanges:
2 Starch; 1 Vegetable; 3 Very Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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