- 2 (¾ lb each) Pork tenderloin
- 2 lbs Red potatoesquartered
- 1 lb Carrotshalved and cut into 2-inch pieces
- 1 Onionmedium, cut into wedges
- 1 tbsp Olive oil
- 2 tsp Dried rosemarycrushed
- 1 tsp Rubbed sage
- ½ tsp Salt
- ¼ tsp Black pepper
Roasted Pork Tenderloin and Vegetables
This Roasted Pork Tenderloin and Vegetables is hands down one of the easiest and most delicious recipes I make. Everything cooks in the same pan so you literally just do the prep, pop it in the oven and walk away. When you come back you have a mouth-watering meal to feed a crowd.
To make this recipe, start by placing the pork in a roasting pan. Arrange the potatoes, carrots, and onion around pork tenderloin and drizzle them with oil. Season with rosemary, sage, salt, and pepper. Bake in the oven, stirring occasionally until the vegetables are tender. Remove the roasting pan from the oven and tent with foil for at least 5 minutes before slicing and serving.
To make the Roasted Pork Tenderloin and Vegetables, you will need the following ingredients:
Steps to make Roasted Pork Tenderloin and Vegetables
Heat oven and prepare roasting pan
Transfer pork to oven