Oven-roasted pork 'n vegetables

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Boneless pork tenderloin 2 to 3
1 pounds Carrots,peeled,cut 2in pcs
2 pounds 16-20 halved new potatoes
1 Medium onion, cut wedges
1 tablespoon Olive oil
2 teaspoons Dried rosemary leaves,crush
1 teaspoon Dried sage leaves,crushed
¼ teaspoon Pepper

Directions

Heat oven 450. Generously spray pan with non-stick cooking spray.

Place tenderloins in pan - insert meat thermometer thickest part of one. Place vegetables around. Drizzle oil evenly over all. Sprinkle spices. Bake uncovered 450 30-40 minutes until thermo 165 and vegetables are tender. Stir vegetables occasionally. 8 servings

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