Oven-Roasted Vegetables and Pork

Oven-Roasted Vegetables and Pork
Photo by Tina Cornett

Ingredients

  • 1 teaspoon dried sage, crushed
  • 1 tablespoon olive oil
  • 1 ½ pounds boneless pork tenderloin
  • 2 teaspoons dried rosemary, crushed
  • 2 pounds new potatoes, halved
  • 2 teaspoons dried rosemary, crushed
  • 1 tablespoon olive oil
  • + 15 more ingredients
    • Vegetable cooking spray
    • ¼ teaspoon salt
    • 1 pound carrots, peeled and cut into 2-inch pieces
    • 2 pounds new potatoes, halved
    • Garnishes: fresh rosemary, sage sprigs
    • Vegetable cooking spray
    • ¼ teaspoon pepper
    • 1 medium onion, cut into 6 wedges
    • ¼ teaspoon salt
    • 1 pound carrots, peeled and cut into 2-inch pieces
    • Garnishes: fresh rosemary, sage sprigs
    • ¼ teaspoon pepper
    • 1 teaspoon dried sage, crushed
    • 1 ½ pounds boneless pork tenderloin
    • 1 medium onion, cut into 6 wedges

Brown pork in a skillet coated with cooking spray over medium-high heat. Place in a roasting pan coated with cooking spray; arrange vegetables around pork. Drizzle with olive oil; sprinkle evenly with rosemary and next 3 ingredients.

Bake at 450° for 30 minutes or until a meat thermomete...

View full recipe at My Recipes

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