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Roasted Vegetables With Pork Tenderloin
Source: dLife

Pork tenderloin made with roasted peppers, carrots, potatoes, and onions.

Prep Time: 10 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 279.6
Total Carbs 24.1 g
Dietary Fiber 4.6 g
Sugars 5.9 g
Total Fat 5.7 g
Saturated Fat 1.2 g
Unsaturated Fat 0.7 g
Potassium 502.4 mg
Protein 29.0 g
Sodium 550.6 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 3 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 1/2 lb  Pork, tenderloin, lean, raw
1 lb  baby carrots
2 lb  Potatoes, new, whole, canned
1 each  medium onions
6 each  medium garlic cloves
1 tbsp  olive oil
2 tsp  ground rosemary
1 tsp  ground sage leaves
0 1/4 tsp  salt
0 1/4 tsp  black pepper
  1. Heat oven to 450 degrees F.
  2. Spray shallow roasting pan with cooking spray. Place pork in pan. Insert meat thermometer in thickest part of pork. Place carrots, potatoes, onion, and garlic around pork. Drizzle with oil, sprinkle with rosemary, sage, salt, and pepper.
  3. Bake uncovered for 25 to 30 minutes or until thermometer reads 155 degrees F. Remove pork from pan. Stir vegetables and continue baking an additional 5 to 10 minutes, or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160 degrees F and pork is slightly pink in center. Serve pork with vegetables and garlic.

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