Oven-Roasted Pork and Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.
Ingredients
- 3 tablespoons olive or vegetable oil
- 2 teaspoons dried rosemary leaves, crushed
- 1 teaspoon dried sage leaves, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 16 to 20 small red potatoes (about 2 lb), cut in half
- 6 to 8 medium carrots (about 1 lb), cut into 2-inch pieces
- 2 small onions, cut into wedges
- 2 pork tenderloins (about 3/4 lb each)
Instructions
- Heat oven to 450 °F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
- In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
- Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160 °F.
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