Oven Roasted Vegetables and Pork

Note from Cheri: This recipe comes to us courtesy of Brenda Hyde, editor of SeedsOfKnowledge.com, a fabulous website dedicated to making life more memorable (a cause near and dear to my heart). This recipe is part of an article Brenda did about which herbs to use with pork. Click here for more great pork recipes.

2 lbs. boneless pork tenderloin 1 lb. baby carrots 2 lbs. red and white potatoes plus some 1 lb. sweet potato 2 sweet onions, cut into wedges 1/4 cup olive oil 1 teaspoons dried sage 1 teaspoon dried rosemary, crushed 1 teaspoon dried thyme, crushed 1 tablespoons fresh parsley, chopped salt and pepper to season

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.