Title: Oven-Roasted Pork 'n Vegetables
Categories: Entree Diet Pork
Yield: 8 Servings

1 1/2	lb	Boneless pork tenderloin 2 to 3
1	lb	Carrots,peeled,cut 2in pcs
2	lb	16-20 halved new potatoes
1		Medium onion, cut wedges
1	tb	Olive oil
2	ts	Dried rosemary leaves,crush
1	ts	Dried sage leaves,crushed
1/4	ts	Pepper

Heat oven 450. Generously spray pan with non-stick cooking spray. Place tenderloins in pan - insert meat thermometer thickest part of one. Place vegetables around. Drizzle oil evenly over all. Sprinkle spices. Bake uncovered 450 30-40 minutes until thermo 165 and vegetables are tender. Stir vegetables occasionally. 8 servings

Pillsbury Classic Cookbooks- Heart Healthy Recipes 2/92 cal 240; protein 22g; carbo 27g; fat 5g; chol 62mg; sodium 65mg; pot 930mg; dietary fiber 3g

From: Rodney Grantham Date: 8-21-93

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