Main Dishes · No. 148
Roasted Pork Tenderloin
This simply seasoned roasted pork tenderloin recipe is a one-pan wonder that you'll cook on repeat for the foreseeable future.
Serves 6Total time 45 min301 calories per servingAmericanDinner
Ingredients
- 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
Method
- Preheat the oven to 450°F. Place the pork in a shallow roasting pan or baking sheet coated with cooking spray. Arrange the potatoes, carrots and onion around the pork. Drizzle everything with olive oil. Combine the seasonings. Sprinkle the seasoning mixture over the meat and vegetables. Editor's Tip: To save a step, mix the sage, rosemary, salt and pepper in the oil and brush the mixture across the surface of the meat and vegetables to ensure every morsel is seasoned.
- Bake, uncovered, 25 to 35 minutes, or until the pork reaches 145° and the vegetables are tender. Stir the vegetables occasionally. Remove the pork from the oven; tent with foil. Let stand for five minutes before slicing. Editor's Tip: Use a meat thermometer to test the temperature of the roast pork tenderloin. If it reaches doneness before the vegetables are tender, remove the pork from the oven and continue cooking the vegetables until tender.
Notes
- Times from the recipe page: prep 20 min, cook 25 min, total 45 min.
- 301 calories per serving, from the recipe page (yield as listed: 6 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Kate McKiernan. Saved for personal use.