Oven-Roasted Vegetables and Pork

Photo: Tina Cornett; Styling: Cindy Manning Barr
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 234
  • Fat: 4.8g
  • Cholesterol: 55mg
  • Sodium: 143mg

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

Preparation

  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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