PORK ROAST WITH VEGETABLES IN OVEN RECIPES

Name: Oven-Roasted Pork and Vegetables
Prep time: 20 min
Total time: 1 h
Yield: 6
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 RECIPE - BETTYCROCKER.COM

Oven-Roasted Pork and Vegetables Recipe - BettyCrocker.com image

Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 9

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)

Steps:

Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
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.
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.

Nutrition Facts : Calories 370 , CarbohydrateContent 37 g, CholesterolContent 70 mg, FatContent 1/2 , FiberContent 6 g, ProteinContent 29 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 6 g, TransFatContent 0 g

PORK ROAST WITH ROASTED VEGETABLES RECIPE - PILLSBURY.COM

Pork Roast with Roasted Vegetables Recipe - Pillsbury.com image

Dinner ready for baking in 25 minutes. Enjoy this succulent pork roast with vegetables.

Provided by Pillsbury Kitchens

Total Time 3 hours 0 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 (4 to 5-lb.) bone-in pork sirloin roast
1 teaspoon peppered seasoned salt
3/4 teaspoon dried marjoram leaves
1/2 teaspoon crushed dried rosemary leaves
3 large russet or baking potatoes, unpeeled, cut into 1 1/2-inch pieces (3 to 4 cups)
2 cups fresh baby carrots
2 tablespoons olive oil

Steps:

Heat oven to 375°F. Place pork roast in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle pork with 1/2 teaspoon of the peppered seasoned salt, 1/2 teaspoon of the marjoram and 1/4 teaspoon of the rosemary. Add 1/3 cup water to baking dish.
In large bowl, combine potatoes and carrots. Add oil, remaining 1/2 teaspoon peppered seasoned salt, remaining 1/4 teaspoon marjoram and remaining 1/4 teaspoon rosemary; toss to coat. Arrange vegetables around pork in dish.
Bake at 375°F. for 2 to 2 1/2 hours or until meat thermometer registers 160°F. and vegetables are tender, turning vegetables once or twice during baking. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

Nutrition Facts : Calories 390 , CarbohydrateContent 20 g, CholesterolContent 110 mg, FiberContent 3 g, ProteinContent 39 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 150 mg, SugarContent 2 g

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