Roasted Pork Tenderloin and Vegetables

Name: Roasted Pork Tenderloin and Vegetables
Ingredients: 2 pork tenderloins (3/4 pound each); 2 pounds red potatoes, quartered; 1 pound 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

"There are no complicated steps to follow when preparing this roasted medley of tender pork and veggies. Just season with herbs, then pop in the oven for less than an hour. —Diane Martin, Brown Deer, Wisconsin..."

INGREDIENTS

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2 pork tenderloins (3/4 pound each)

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2 pounds red potatoes, quartered

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1 pound carrots, halved and cut into 2-inch pieces

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1 medium onion, cut into wedges

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1 tablespoon olive oil

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2 teaspoons dried rosemary, crushed

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1 teaspoon rubbed sage

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1/2 teaspoon salt

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1/4 teaspoon pepper

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