tablespoons olive or vegetable oil
teaspoons dried rosemary leaves, crushed
teaspoon dried sage leaves, crushed
to 20 small red potatoes (about 2 lb), cut in half
to 8 medium carrots (about 1 lb), cut into 2-inch pieces
small onions, cut into wedges
pork tenderloins (about 3/4 lb each)
Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
In 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.
Roast 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.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Arrange the roast pork and vegetables on a decorative serving platter, and garnish with rosemary sprigs.
1 lb baby-cut carrots can be substituted for the medium carrots.
We calculated the nutrition of this recipe at the time it was created on 04/26/2014. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.