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Roasted Pork Tenderloin with Vegetables

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By Betty Crocker Kitchens
Updated Aug 23, 2012
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Roast pork tenderloin and vegetables together in the same pan for an easy one-dish dinner.

Roasted Pork Tenderloin with Vegetables

  • Prep Time 15 min
  • Total 55 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 pork tenderloin (1 lb)
  • 2 teaspoons garlic-pepper blend
  • 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)
  • 2 tablespoons butter or margarine, melted
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon salt

Instructions

  • Step 
    1
    Heat oven to 425°F. Rub oil over pork; sprinkle with garlic-pepper blend. In ungreased 15x10x1-inch pan, place pork. Insert ovenproof meat thermometer horizontally into center of thickest part of pork.
  • Step 
    2
    Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt.
  • Step 
    3
    Roast uncovered 30 to 40 minutes or until thermometer reads 160°F. Cut pork into thin slices. Serve with vegetables.

Nutrition

320 Calories
14g Total Fat
29g Protein
21g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
250mg
10%
Potassium
1070mg
31%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
15%
Sugars
4g
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; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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