Oven-Roasted Vegetables and Pork |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds boneless pork tenderloin |
vegetable cooking spray |
1 pound carrots, peeled and cut into 2-inch pieces |
2 pounds new potatoes, halved |
1 medium onion, cut into 6 wedges |
1 tablespoon olive oil |
2 teaspoons dried rosemary, crushed |
1 teaspoon dried sage, crushed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
garnishes: fresh rosemary, sage sprigs |
Directions:
1. Brown pork in a skillet coated with cooking spray over medium-high heat. Place in a roasting pan coated with cooking spray; arrange vegetables around pork. Drizzle with olive oil; sprinkle evenly with rosemary and next 3 ingredients.
2. Bake at 450° for 30 minutes or until a meat thermometer inserted into thickest portion registers 165° and vegetables are tender, stirring vegetables occasionally. Garnish, if desired.
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