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Roasted Pork Tenderloin & Vegetables

Makes a hearty dinner and excellent leftovers for lunch the next day.

 2 pork tenderloins (3-4 pounds each)
 2 lbs red potatoes, quartered
 1 lb carrots, halved and cut into 2-inch pieces
 1 medium onion, cut into wedges
 2 tsp dried rosemary
 1 tsp dried sage
 salt & pepper

Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray;
arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings;
sprinkle over meat and vegetables.


Bake, uncovered, 25-35 minutes or until meat reaches desired doneness (for medium-rare, a
thermometer should read 145°; medium, 160°) and vegetables are tender, stirring vegetables
occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

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