Roasted Pork Tenderloin with Rosemary Thyme Vegetables Recipe
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When the weather cools, it's time to turn on the oven. This easy recipe roasts both the pork tenderloin and the vegetables in the same pan with delicious results.
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1 1/2 teaspoons McCormick® Thyme Leaves
1 teaspoon McCormick® Paprika
1 teaspoon McCormick® Rosemary Leaves
1 teaspoon McCormick® Sea Salt Grinder
1 pound red potatoes, unpeeled, cut into 1-inch chunks
1 cup baby carrots
1 medium red onion, cut into 1 1/2-inch chunks
2 tablespoons olive oil
1 pork tenderloin (about 1 pound)
1. Preheat oven to 425°F. Mix thyme, paprika, rosemary and sea salt in small bowl. Set aside. Place potatoes, onion and carrots in medium bowl. Add oil and 1 tablespoon of the spice mixture; toss to coat well. Place vegetables in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
2. Bake 15 minutes, stirring occasionally. Meanwhile, coat pork evenly with remaining 1 1/2 teaspoons spice mixture. Push vegetables to one side of pan. Place pork on other side of pan. Bake 20 minutes longer or until pork is desired doneness, stirring vegetables occasionally. Place pork on cutting board. Let stand 5 minutes before slicing.
3. Meanwhile, scrape pan drippings with spatula and stir to incorporate into the vegetables. Lift foil edges to seal the vegetables in a pouch. Let stand 5 minutes to allow vegetables to absorb flavors. Serve vegetables with sliced pork.
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Calories: 312 Calories
Fat: 12 Grams
Protein: 26 Grams
Cholesterol: 65 Milligrams
Carbohydrates: 25 Grams
Sodium: 469 Milligrams
Fiber: 4 Grams
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