Roasted Pork Tenderloin & Vegetables

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.

Print Options:

Roasted Pork Tenderloin & Vegetables