Roasted Pork with Vegetables

Ingredients:

- 2 pork tenderloins (3/4 lb each)

- 2 lb red potatoes, quartered
- 1 lb carrots, halved and cut into 2-inch pieces
- 1 medium onion, cut into wedges

- 1 tablespoon olive oil

- 2 teaspoons dried rosemary, crushed
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper

Directions:

Preheat oven to 450 degrees.

Place the pork in a shallow roasting pan coated with cooking spray. Arrange the potatoes, carrots, and onion around the pork. Drizzle with oil.

Combine the seasonings. Sprinkle over meat and vegetables.

Bake, uncovered, for 25-35 minutes or until a meat thermometer reads 145 degrees and the vegetables are tender. Stir the vegetables occasionally.

Remove roast from oven; tent with foil. Let stand for 5 minutes before slicing.