PORK VEGETABLE RECIPE 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

VEGETABLE PORK STIR-FRY RECIPE - FOOD.COM

Vegetable Pork Stir-Fry Recipe - Food.com image

Make and share this Vegetable Pork Stir-Fry recipe from Food.com.

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb pork tenderloin
1 tablespoon vegetable oil
1 1/2 cups sliced fresh mushrooms (about 6 ounces)
1 large green pepper, cut into strips
1 zucchini, thinly sliced
2 celery ribs, cut into diagonal slices
1 cup thinly sliced carrot
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice

Steps:

Slice pork across the grain into 1/8-inch strips.
Brown pork strips in oil in large skillet over medium-high heat.
Push meat to side of skillet.
Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
Combine broth, soy sauce, and cornstarch.
Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
Serve over rice.

Nutrition Facts : Calories 252.5, FatContent 5, SaturatedFatContent 1.1, CholesterolContent 36.9, SodiumContent 361.7, CarbohydrateContent 34.5, FiberContent 2.1, SugarContent 3.3, ProteinContent 16.5

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