Name: Oven-Roasted Pork and Vegetables
Prep time: 20 min
Total time: 1 h
Yield: 1
Ingredients: 3 tablespoons olive or vegetable oil; 2 teaspoons dried rosemary leaves, crushed; 1 teaspoon dried sage leaves, crushed; 1/2 teaspoon salt; 1/4 teaspoon pepper; 16 to 20 small red potatoes (about 2 lb), cut in half; 6 to 8 medium carrots (about 1 lb), cut into 2-inch pieces; 2 small onions, cut into wedges; 2 pork tenderloins (about 3/4 lb each)

Oven-Roasted Pork and Vegetables

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Prep Time:
20 minutes

Total Time:
1 hour

Elevate roasted pork with a perfect mix of dried herbs for an exceptional dish.

Ingredients:

3 tablespoons olive or vegetable oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried sage leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
16 to 20 small red potatoes (about 2 lb), cut in half
6 to 8 medium carrots (about 1 lb), cut into 2-inch pieces
2 small onions, cut into wedges
2 pork tenderloins (about 3/4 lb each)

Instructions:

Preheat oven to 450°F and generously coat a 15x10x1-inch pan or shallow roasting pan with cooking spray.
Combine oil, rosemary, sage, salt, and pepper in a large bowl. Toss vegetables in the mixture, using a slotted spoon to transfer them to a baking pan (reserve the extra oil mixture). Bake vegetables for 25 minutes. Then, stir the vegetables and push them to one side of the pan. Roll the pork in the reserved oil mixture and place it in the pan.
Roast for 30-35 minutes, stirring veggies occasionally, until tender, pork is fully cooked, and thermometer reads 160°F in the center of pork.

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