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Roasted Pork Tenderloin and Vegetables

A rustic, one-pan meal featuring succulent herb-roasted pork tenderloin, golden red potatoes, and tender carrots. This dish is as simple to clean up as it is satisfying to eat.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 331
Ingredients Method

Ingredients
  

  • The Main Components:
  • 2 pork tenderloins approx. 3/4 pound each
  • 2 lbs red potatoes quartered
  • 1 lb carrots halved and cut into 2-inch pieces
  • 1 medium onion cut into wedges
  • 1 yam quartered
  • The Seasoning & Oil:
  • 1 TBSP olive oil
  • 2 tsp dried rosemary crushed
  • 1/2 tsp salt
  • 1/4 tsp pepper

Method
 

  1. Prepare the Pan: Coat a shallow roasting pan with nonstick cooking spray.
  2. Arrange: Place the pork tenderloins in the center of the pan. Arrange the quartered potatoes, carrots, and onion wedges around the meat.
  3. Season: Drizzle the olive oil over the ingredients. Combine the rosemary, salt, and pepper in a small bowl, then sprinkle the mixture evenly over the meat and vegetables.
  4. Roast: Bake, uncovered, at 450°F for 30–40 minutes. Stir the vegetables occasionally during cooking to ensure even browning.
  5. Finish: The dish is ready when a meat thermometer reads 160°F.