Oven-Roasted Vegetables and Pork

 

Ingredients

• 1 1/2 pounds boneless pork tenderloin
• Vegetable cooking spray
• 1 pound carrots, peeled and cut into 2-inch pieces
• 2 pounds new potatoes, halved
• 1 medium onion, cut into 6 wedges
• 1 tablespoon olive oil
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Garnishes: fresh rosemary, sage sprigs

Preparation

• Brown pork in a skillet coated with cooking spray over medium-high heat. Place in a roasting pan coated with cooking spray; arrange vegetables around pork. Drizzle with olive oil; sprinkle evenly with rosemary and next 3 ingredients.
• Bake at 450° for 30 minutes or until a meat thermometer inserted into thickest portion registers 165° and vegetables are tender, stirring vegetables occasionally. Garnish, if desired.