Oven-Roasted Pork 'N Vegetables(19% Calories From Fat)

• 1 1/2 lb. (2 to 3) boneless pork tenderloins
• 1 lb. (6 to 8) carrots, peeled and cut into 2-inch pieces
• 2 lb. (16 to 20) new potatoes, cut in half
• 1 medium onion, cut into wedges
• 1 Tbsp. olive oil
• 2 tsp. dried rosemary leaves, crushed
• 1 tsp. dried sage leaves, crushed
• 1/4 tsp. pepper

1. Heat oven to 450u0b0.
2. Generously spray roasting pan with nonstick cooking spray.
3. Place tenderloins in spray coated pan. Insert meat thermometer into thickest part on one tenderloin. Place carrots, potatoes and onion around tenderloins.
4. Drizzle oil evenly over meat and vegetables.
5. Sprinkle with rosemary, sage and pepper.
6. Bake uncovered at 450u0b0 for 30 to 40 minutes until meat thermometer registers 165u0b0 and vegetables are tender, stirring vegetables occasionally.
7. Yield:
8. 8 servings.

pork tenderloins, carrots, potatoes, onion, olive oil, rosemary, sage, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772221 (may not work)