oven roasted pork 'n vegetables

This recipe can be done with boneless pork chops too. That is how I cook it. We love this dish. The veggies are wonderful. Lots of flavor.
Sometimes I even just cook a bunch of veggies in the oil and seasoning from this recipe too.

INGREDIENTS

3 tablespoons olive or vegetable oil

2 teaspoons dried rosemary leaves, crushed

1 teaspoon dried sage leaves, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

16 to 20 small red potatoes (about 2 lb), cut in half

6 to 8 medium carrots (about 1 lb), cut into 2-inch pieces

2 small onions, cut into wedges

2 pork tenderloins (about 3/4 lb each)

 

DIRECTIONS

• Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
• In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
• Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.

Arrange the roast pork and vegetables on a decorative serving platter, and garnish with rosemary sprigs.

1 lb baby-cut carrots can be substituted for the medium carrots.

***source