Lunch: Oven-Roasted Pork and Vegetables

Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.

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)

Instructions

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.

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