Oven-Roasted Pork 'n Vegetables

Roast pork tenderloins and vegetables with the right blend of herbs in this simple yet flavorful dinner.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 370
Fat 12g
Saturated Fat 2 1/2g
Sodium 310mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 100),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 310mg; 310%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 6g 6% Sugars 6g 6% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 250%;
Vitamin C: 20%;
Calcium: 8%;
Iron: 25%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 20 min
Total Time 60 min
Servings 6

Ingredients

3: tablespoons olive or vegetable oil

2: teaspoons dried rosemary leaves, crushed

1: teaspoon dried sage leaves, crushed

1/2: teaspoon salt

1/4: teaspoon pepper

16: to 20 small red potatoes (about 2 lb), cut in half

6: to 8 medium carrots (about 1 lb), cut into 2-inch pieces

2: small onions, cut into wedges

2: pork tenderloins (about 3/4 lb each)

Directions

1 Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
2 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.
3 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.

Did You Know?

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Expert Tips

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.

Reviews

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1 - 1 of 1 Reviews View All

Posted 4/21/2011 3:24:21 PM REPORT ABUSE dlaura143 said:

Rating:

This was delicious. I added brussle sprouts to it and it came out wonderful. I will make this again.

1 - 1 of 1 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/13/2012. NOTE: We do not include optional ingredients in our calculations.