PORK TENDERLOIN WITH VEGETABLES RECIPES RECIPES

Name: Roasted Pork Tenderloin and Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 2 pork tenderloins (3/4 pound each); 2 pounds red potatoes, quartered; 1 pound carrots, halved and cut into 2-inch pieces; 1 medium onion, cut into wedges; 1 tablespoon olive oil; 2 teaspoons dried rosemary, crushed; 1 teaspoon rubbed sage; 1/2 teaspoon salt; 1/4 teaspoon pepper

ROASTED PORK TENDERLOIN AND VEGETABLES RECIPE: HOW TO MAKE IT

Roasted Pork Tenderloin and Vegetables Recipe: How to Make It image

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. —Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 301 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 304mg sodium, CarbohydrateContent 33g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

PORK TENDERLOIN WITH VEGETABLES RECIPE | MYRECIPES

Pork Tenderloin with Vegetables Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 fennel bulbs
3 large portobello mushroom caps
1 (1 3/4- to 2-pound) package pork tenderloins, trimmed
¼ cup olive oil, divided
½ tablespoon salt
3 tablespoons coarsely ground black peppercorns, divided
1 pint whipping cream
½ cup dry sherry

Steps:

Trim base from fennel bulbs; cut bulbs into fourths, discarding fronds. Cut mushroom caps in half.
Brown tenderloins in 2 tablespoons hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side.
Place pork in a shallow roasting pan; sprinkle with salt and 1 1/2 tablespoons pepper. Top with fennel and mushrooms; drizzle with remaining 2 tablespoons oil.
Bake at 475° for 35 to 40 minutes or until meat thermometer inserted into thickest portion registers 160°. Transfer to a serving platter.
Cook whipping cream, sherry, and remaining 1 1/2 tablespoons pepper in a saucepan over low heat, stirring mixture constantly, until thoroughly heated; serve over pork and vegetables.
Prep: 15 min., Bake: 40 min., Cook: 5 min.

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