Roasted Pork 'n Vegetables

My 50th post!! Yay!!

Source: One Dish Meals

Who doesn't love roasted vegetables? Pork tenderloin was on sale, so when I made my menu and grocery list I added this recipe.

Ingredients

• 2-3 pork tenderloins, about 1 1/2 lbs.
• 16-20 new potatoes, about 2 lbs, cut in half (used red skin potatoes)
• 6-8 carrots, about 1 lb., peeled, cut into 2-inch pieces
• 1 medium onion, cut into wedges
• 1 T olive oil
• 2 tsps. dried rosemary leaves, crushed
• 1 tsp. dried sage leaves, crushed
• 1/4 tsp pepper (used seasoning salt)

Preparation

• Heat oven to 450 degrees.
• Generously spray roasting pan with nonstick cooking spray.
• Place pork tenderloins in sprayed pan. Insert meat thermometer into thickest part of 1 tenderloin.
• Place potatoes, carrots, and onion around tenderloin.
• Drizzle oil evenly over tenderloin and vegetables.
• Sprinkle with rosemary, sage and pepper.
• Bake for 30 to 40 minutes, or until meat thermometer reaches 165 degrees and vegetables are tender, stirring vegetables occasionally.

Next Time- This turned out really good. My piece of meat was pretty thick, so it took longer to cook. So perhaps cutting the meat into smaller pieces would work better. The flavor turned out good, and both the meat and vegetables tasted great.