Oven roasted Pork and Vegetables

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 163.5
  • Total Fat: 6.6 g
  • Cholesterol: 33.8 mg
  • Sodium: 40.2 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 18.2 g

View full nutritional breakdown of Oven roasted Pork and Vegetables calories by ingredient


Introduction

Serve with tossed salad Serve with tossed salad
Number of Servings: 4

Ingredients

    3/4 lb boneless pork tenderloin
    3-4 carrots, peeled, cut into 2 inch pieces
    4 new potatoes, cut in half
    1/2 medium onion, cut into wedges
    1 tbsp oilive oil
    1 tsp dried rosemary, crushed
    1/2 tsp dried sage leaves
    1/4 tsp ground pepper

Directions

1. Heat oven to 400 degrees. Spray roasting pan with nonstick spray. Place tenderloin in pan; Arrange carrots, potatoes and onion wedges around pork. Drizzle oil evenly over meat and vegies. Sprinkle with spices.

2. Bake covered 45 minutes; uncover for last 15 minutes to brown or until vegetables are tender, stirring occasionally.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SUSANMV1.