PORK TENDERLOIN WITH ROASTED VEGETABLES

Pork Tenderloin with Roasted Vegetables image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 10

Previous Next

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

Steps:

Heat 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.
Bake 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 Facts : Calories 310, Carbohydrate 41 g, Cholesterol 70 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg