Oven-roasted pork 'n vegetables
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless pork tenderloin 2 to 3 |
| 1 | pounds | Carrots,peeled,cut 2in pcs |
| 2 | pounds | 16-20 halved new potatoes |
| 1 | Medium onion, cut wedges | |
| 1 | tablespoon | Olive oil |
| 2 | teaspoons | Dried rosemary leaves,crush |
| 1 | teaspoon | Dried sage leaves,crushed |
| ¼ | teaspoon | Pepper |
Directions
Heat oven 450. Generously spray pan with non-stick cooking spray.
Place tenderloins in pan - insert meat thermometer thickest part of one. Place vegetables around. Drizzle oil evenly over all. Sprinkle spices. Bake uncovered 450 30-40 minutes until thermo 165 and vegetables are tender. Stir vegetables occasionally. 8 servings