Oven-Roasted Vegetables and Pork

Southern Living
Oven-Roasted Vegetables and Pork Recipe
Photo: Tina Cornett; Styling: Cindy Manning Barr
Makes 8 servings


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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


Prep: 20 Minutes
Cook: 30 Minutes

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.

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.

Created date

October 2003

Nutritional Information

Calories 234
Fat 4.8 g
Cholesterol 55 mg
Sodium 143 mg