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Roasted Pork Tenderloin with Vegetables

  • Prep 15 min
  • Total 55 min
  • Servings 4

Roast pork tenderloin and vegetables together in the same pan for an easy one-dish dinner. ...MORE+ LESS-

Ingredients

1
tablespoon vegetable oil
1
pork tenderloin (1 lb)
2
teaspoons garlic-pepper blend
2
medium baking or Yukon gold potatoes, peeled
4
small zucchini (1 lb)
1 1/2
cups frozen small whole onions (from 1-lb bag)
2
tablespoons butter or margarine, melted
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt

Steps

Hide Images
  • 1
    Heat oven to 425°F. Rub oil over pork; sprinkle with garlic-pepper blend. In ungreased 15x10x1-inch pan, place pork. Insert ovenproof meat thermometer horizontally into center of thickest part of pork.
  • 2
    Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt.
  • 3
    Roast uncovered 30 to 40 minutes or until thermometer reads 160°F. Cut pork into thin slices. Serve with vegetables.

Expert Tips

  • Any leftover pork is great for sandwiches or salads.
  • Pick up some creamy coleslaw at the deli to serve with this meat and vegetable dish. Soft, tender dinner rolls are also a great addition to the meal.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
250mg
10%
Potassium
1070mg
31%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
15%
Sugars
4g
Protein
29g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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