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Oven-Roasted Pork and Vegetables

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Oven-Roasted Pork and Vegetables
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 6
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Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.

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)

Directions

  • 1 Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
  • 2 In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
  • 3 Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.
Tips  

Arrange the roast pork and vegetables on a decorative serving platter, and garnish with rosemary sprigs.

1 lb baby-cut carrots can be substituted for the medium carrots.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
100
)
Daily Value
Total Fat
12g
18%
(
Saturated Fat
2 1/2g
13%
,
Trans Fat
0g
)
Cholesterol
70mg
24%
Sodium
310mg
13%
Potassium
1520mg
43%
Total Carbohydrate
37g
12%
(
Dietary Fiber
6g
25%
,
Sugars
6g
)
Protein
29g
Daily Value*:
Vitamin A
250%
250%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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