Toolbar

Printer Friendly Email RSS Feed Bookmark
Home Recipes Main Course Pork
Oven Roasted Pork and Vegetables
PDF Send Print

Rate it!
Votes (8) | Comments (0)
By Brenda Hyde
Posted July 23rd, 2007
Servings: 6
Author Notes: This recipe comes to us courtesy of Brenda Hyde, editor of OldFashionedLiving.com, a fabulous website dedicated to making life more memorable (a cause near and dear to my heart).
Ingredients: 2 pounds boneless pork tenderloin
1 pound baby carrots
2 pounds red and white potatoes plus some
1 pound sweet potato
2 sweet onions, cut into wedges
1/4 cup olive oil
1 teaspoon dried sage
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1 tablespoon fresh parsley, chopped
salt and pepper to season
Instructions: Preheat oven to 450°F. Spray a roasting pan with cooking spray and set aside. Brown the pork in a skillet coated with olive oil or cooking spray over medium-high heat. Toss vegetables together and place in sprayed or oiled roasting pan. Set the pork on top of vegetables. Sprinkle with herbs, salt and pepper, and drizzle with the oil. Bake for 35-45 minutes until a meat thermometer inserted into the thickest portion of the pork registers 165° and vegetables are tender. Allow to rest for about 10 minutes before carving. Slice roast and arrange on platter with vegetables.


 

Comments

There are no comments for this item

Be the first to leave a comment

You must be a registered member to leave a comment. So why not sign up now?

 
Recently Added
Submit a recipe for publication on FabulousFoods.com

Sign up for Cheri's FabulousFoods Newsletter/Blog

Enter your email address:

Delivered by FeedBurner

Cheri's Twitter

    Follow me on Twitter

    FabulousLiving.comFabulousFoods.comFabulousTravel.comSheKnows