There are no complicated steps to follow when preparing this medley of tender pork and veggies. Just season with herbs, then pop in the oven.
—DIANE MARTIN BROWN DEER, WI
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 6 SERVINGS
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
1. Preheat oven to 450°. Place pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around the pork. Drizzle with oil. Combine seasonings; sprinkle over meat and vegetables.
2. Bake, uncovered, 25-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°) and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
NOTE If pork is done before the vegetables are tender, remove from oven and keep warm. Continue cooking vegetables until tender.
PER SERVING 3 ounces cooked meat with 1 cup vegetables equals 331 cal., 7 g fat (2 g sat. fat), 67 mg chol., 299 mg sodium, 40 g carb., 5 g fiber, 28 g pro. Diabetic Exchange: 3 lean meat, 2 starch, 1 vegetable.