Pork Tenderloin with Roasted Vegetables

A nice throw together meal.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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

Directions

1. Heat oven to 400.
2. Spray shallow roasting pan with Pam.
3. Place pork in pan.
4. Insert meat thermometer so tip is in thickest part of pork.
5. Place carrots, potatoes, onion and garlic around pork.
6. Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
7. Bake uncovered 25 to 30 minutes or until thermometer reads 155º.
8. Remove pork from pan.
9. Stir vegetables and continue baking 5-10 minutes or until tender.
10. Cover pork and let stand 10-15 minutes or until thermometer reads 160ºF and pork is slightly pink in center.
11. Serve pork with vegetables and garlic.