Ingredients
2 pork tenderloins (3/4 pound each)2 pounds red potatoes, quartered1 pound carrots, halved and cut into 2-inch pieces1 medium onion, cut into wedges1 tablespoon olive oil2 teaspoons dried rosemary, crushed1 teaspoon rubbed sage1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables.
Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.
