Pork Tenderloin With Roasted Fall Vegetables Recipes

PORK TENDERLOIN WITH ROASTED VEGETABLES

Pork Tenderloin with Roasted Vegetables image

Bake pork tenderloin and sprinkled it with rosemary, sage, salt and pepper - a delicious dinner ready in less than an hour and served with roasted vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

2 pork tenderloins (each about 3/4 pound)
1 pound baby-cut carrots
2 pounds new potatoes (16 to 20), cut in half
1 medium onion, cut into wedges
6 whole cloves garlic
1 tablespoon olive or canola oil
2 teaspoons dried rosemary leaves, crumbled
1 teaspoon dried sage leaves, crumbled
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oven to 450°. Spray shallow roasting pan with cooking spray. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork. Place carrots, potatoes, onion and garlic around pork. Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
Bake uncovered 25 to 30 minutes or until thermometer reads 155°. Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160° and pork is slightly pink in center. Serve pork with vegetables and garlic.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 70 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg

PORK TENDERLOIN WITH ROASTED FALL VEGETABLES

Pork Tenderloin with Roasted Fall Vegetables image

This roasted dinner is easy enough for any weeknight but special enough for a heart weekend supper.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 45m

Number Of Ingredients 9

Ingredients

Coarse salt and ground pepper
4 garlic cloves, minced
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 pork tenderloins (about 2 pounds total), excess fat and silver skin removed
1 pound brussels sprouts, trimmed and quartered (6 cups)
1 1/2 pounds small parsnips (about 12), peeled and thinly sliced
2 medium red onions, cut into 1/2-inch wedges
1 tablespoon chopped fresh thyme leaves
2 tablespoons fresh lemon juice

Steps:

Heat broiler. On a cutting board, sprinkle a generous pinch of salt over garlic and drag the blade of a knife at an angle across mixture until a paste forms. Transfer garlic paste to a small bowl and whisk in 2 teaspoons oil. Place pork on a broilerproof rimmed baking sheet. Rub all over with garlic oil and season with salt and pepper. Broil until browned, about 10 minutes, flipping once. On another rimmed baking sheet, toss together brussels sprouts, parsnips, onions, thyme, and 2 tablespoons oil; season with salt and pepper.
Reduce heat to 450 degrees, with racks in upper and lower thirds. Roast vegetables on bottom rack and pork on top rack, about 10 minutes (a thermometer should read 145 degrees when inserted in center of pork). Remove pork from oven, transfer to a cutting board, and tent with foil. Transfer vegetables to top rack and roast until tender and browned in spots, 15 minutes. Remove from oven; toss with lemon juice. Refrigerate half of 1 tenderloin for another use. Thinly slice remaining pork; serve with vegetables.

Nutrition Facts : Calories 340 g, Fat 12 g, Fiber 14 g, Protein 15 g, SaturatedFat 3 g

ROASTED PORK TENDERLOIN AND VEGETABLES

Roasted Pork Tenderloin and Vegetables image

There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

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.

Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

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