Oven-Roasted Pork 'n Vegetables Recipe

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Oven-Roasted Pork 'n Vegetables Ingredients

1 1/2 lb boneless pork tenderloin 2 to 3
1 lb carrots,peeled,cut 2in pcs
2 lb 16-20 halved new potatoes
1 medium onion, cut wedges
1 tbsp olive oil
2 tsp dried rosemary leaves,crush
1 tsp dried sage leaves,crushed
1/4 tsp pepper

A Recipe for
Oven-Roasted Pork 'n Vegetables

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.
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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

This Oven-Roasted Pork 'n Vegetables recipe is one of many in our Meat Category.

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

This Recipe for Oven-Roasted Pork 'n Vegetables is one of thousands in the Recipes-to-go Meat Cookbook.

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Oven-Roasted Pork 'n Vegetables

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Oven-Roasted Pork 'n Vegetables Directions

Heat oven 450. Generously spray pan with non-stick cooking spray.
Place tenderloins in pan - insert meat thermometer thickest part of
one. Place vegetables around. Drizzle oil evenly over all. Sprinkle
spices. Bake uncovered 450 30-40 minutes until thermo 165 and
vegetables are tender. Stir vegetables occasionally. 8 servings

Serves: 8

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Oven-Roasted Pork 'n Vegetables Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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