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
Preparation
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.
