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Roasted Pork Tenderloin & Vegetables -- e-w

Source of Recipe

Light & Tasty Magazine - D. Martin, WI
WW Points
Exchanges
Makes 6 Servings.

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 Tbsp olive or canola oil
2 tsp dried rosemary, crushed
1 tsp rubbed sage
1/4 tsp pepper

Place the pork in a shallow roasting pan coated with nonstick cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over the meat and vegetables.

Bake, uncovered, at 450°F for 30 to 40 minutes, or until a meat thermometer reads 160°, stirring vegetables occasionally.

Per Serving (3 ounces cooked meat with 1 cup vegetables): 331 Cal; 7 g Total Fat (2 g Sat Fat); 40 g Carb; 67 mg Cholesterol; 102 mg Sodium; 28 g Protein; 5 g Dietary Fiber. ++++ Exchanges: 3 Lean Meat; 2 Starch; 1 Veg; 1 Fat ++++ WWP: 7