Prep 15 mins
Cook 45 mins
A nice throw together meal.
- 2 pork tenderloin (each about 3/4 pound)
- 1 lb baby carrots
- 2 lbs new potatoes, cut in half (16 to 20)
- 1 medium onion, cut into wedges
- 6 cloves garlic
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 2 teaspoons dried rosemary leaves, crumbled
- 1 teaspoon dried sage, crumbled
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Heat oven to 400.
- Spray shallow roasting pan with Pam.
- Place pork in pan.
- Insert meat thermometer so tip is in thickest part of pork.
- Place carrots, potatoes, onion and garlic around pork.
- Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
- Bake uncovered 25 to 30 minutes or until thermometer reads 155º.
- Remove pork from pan.
- Stir vegetables and continue baking 5-10 minutes or until tender.
- Cover pork and let stand 10-15 minutes or until thermometer reads 160ºF and pork is slightly pink in center.
- Serve pork with vegetables and garlic.
As always I modified this a bit. I used some italian herbs and threw in some celery and addtl garlic. Our pork tenderloin was huge and the only thing was that I added some water to cook it more..great recipe and I used the leftover pork in soup the next day-yummy
I halved the recipe also, using just one pork tenderloin. I roasted it with just onions sliced (Spanish and red) and dry garlic as opposed to cloves and the rosemary (I forgot the sage!). Also, I roasted my potatoes separately with similar seasonings. I was very impressed with the pork as it was the perfect texture and looked and smelled great with the onions. Before trying this recipe, I had no idea how to cook pork tenderloins. These were my first so thank you very much for sharing. Will try it again in the future with more veg (zucchini, peppers, more onions, etc).
I halved this recipe and used only one pork tenderloin. I found that the meat was not too flavorful, but it was an all around good one pan to wash meal. Perhaps crushing some of the garlic with the herbs and salt and pepper and then rubbing it on the meat would enhance the flavor. I will try that next time. Thanks.