Roasted Pork Tenderloin And Vegetables

• 2 pork tenderloins (3/4 pound each)
• 2 pounds red potatoes, quartered
• 1 pound carrots, halved and cut into 2-inch pieces
• 1 medium onion, cut into wedges
• 1 tablespoon olive oil
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat oven to 450u0b0. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables.
2. Bake, uncovered, 25-35 minutes or until a thermometer reads 145u0b0 and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

pork, red potatoes, carrots, onion, olive oil, rosemary, sage, salt, pepper

Taken from www.tasteofhome.com/recipes/roasted-pork-tenderloin-and-vegetables/ (may not work)