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
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
-
Step1Heat 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.
-
Step2Bake 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
2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved