Fiesta Pork Tenderloin With Oven Roasted Vegetables Food

ROASTED PORK TENDERLOIN AND VEGETABLES

Roasted Pork Tenderloin and Vegetables image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

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

Steps:

Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over meat and vegetables. , Bake, uncovered, 25-35 minutes or until a thermometer reads 145° and vegetables are tender, stirring vegetables occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 301 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 304mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

ROASTED PORK TENDERLOIN AND VEGETABLES

Roasted Pork Tenderloin and Vegetables image

This delicious and easy recipe for Roasted Pork Tenderloin and Vegetables is the perfect one pan dinner.

Provided by Linda Larsen

Categories Entree Side Dish

Time 1h5m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound pork tenderloin
1/2 teaspoon seasoned salt
2 onions, wedged
3 carrots, cut into chunks
2 Yukon gold potatoes , wedged
1/2 teaspoon dried Italian seasoning
2 tablespoons unsalted butter

Steps:

Gather the ingredients.
Preheat the oven to 425 F. In a 9 x 13-inch pan, place the pork tenderloin and sprinkle evenly with the seasoned salt. Arrange all of the vegetables around the pork, then dot everything with the butter and sprinkle with the Italian seasoning.
Roast, uncovered for 35 minutes so everything browns nicely.
Then cover the pan with foil and roast another 10 to 15 minutes longer until pork is cooked to at least 145 F and the vegetables are tender.

Nutrition Facts : Calories 376 kcal, Carbohydrate 36 g, Cholesterol 98 mg, Fiber 5 g, Protein 34 g, SaturatedFat 5 g, Sodium 296 mg, Sugar 5 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROAST PORK TENDERLOIN WITH ROASTED VEGETABLES

Roast Pork Tenderloin with Roasted Vegetables image

How to roast pork tenderloin recipe with time for how long to bake. Herb and garlic rub and harvest vegetables - onion, carrots, potatoes, eggplant mushrooms.

Provided by Steve Cylka

Categories Main Course

Time 1h15m

Number Of Ingredients 12

Ingredients

2 pork tenderloins
2 medium onion (, chopped)
5 medium carrots (, peeled and chopped)
4 medium potatoes (, chopped)
2 asian eggplant (or 1 standard eggplant) (, chopped)
10 mushrooms (, halved)
4 tbsp oil
6 cloves garlic (, minced)
1 tbsp salt
1 tbsp black pepper
1 tbsp oregano
2 tsp paprika

Steps:

Preheat oven to 400F.
Spread roasted vegetables evenly across the bottom of a roasting pan. Drizzle oil all over the vegetables.
Roast vegetables for 30-35 minutes or until the vegetables are just starting to get tender.
Trim the pork tenderloin of any excess fat and membrane.
Make the seasoning rub by mixing together the minced garlic, salt, black pepper, oregano and paprika. Rub all over the pork tenderloin.
Move the vegetables in the middle to make room to place the pork tenderloin. Lay the pork tenderloin in the cleared out area, making sure that the pork tenderloin are not touching each other.
Place back into the oven and roast until the pork tenderloin is cooked and reaches an internal temperature of 145F, about 25 minutes.
If desired, garnish with minced fresh parsley.
Serve.

Nutrition Facts : Calories 440 kcal, Carbohydrate 39 g, Protein 43 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1309 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving

FIESTA PORK TENDERLOIN WITH ROASTED VEGETABLES

Fiesta Pork Tenderloin With Roasted Vegetables image

Pork tenderloin and baking potatoes prepared with green or red bell peppers and fajita seasoning mix spark this pork roast of tenderloin with zesty Mexican flavors. From the Ortega website, this is one of my favorites. To make it even easier, I actually cook it in the crock pot instead of the oven. Turns out moist and flavorful!

Provided by Rottmom

Categories One Dish Meal

Time 49m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs pork tenderloin
2 small baking potatoes, quartered (I use B-size red potatoes)
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1 medium onion, coarsely chopped
2 tablespoons vegetable oil
1 (1 1/4 ounce) package ortega fajita seasoning mix, Regular

Steps:

PREHEAT oven to 400°F Line roasting pan or 15x10-inch jelly-roll pan with foil.
PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.
BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170°F and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired.
CROCK POT DIRECTIONS: Preheat your crock pot on low while chopping vegetables. Spray the inside of the pot with cooking spray, place the meat in the bottom then layer the veg's around it. Cook on low for about 6-8 hours.

Nutrition Facts : Calories 364.8, Fat 16.2, SaturatedFat 4.1, Cholesterol 112.3, Sodium 87.5, Carbohydrate 17.1, Fiber 2.2, Sugar 2.9, Protein 36.7

PORK TENDERLOIN WITH ROASTED VEGETABLES

Pork Tenderloin with Roasted Vegetables image

Bake pork tenderloin and sprinkled it with rosemary, sage, salt and pepper - a delicious dinner ready in less than an hour and served with roasted vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

2 pork tenderloins (each about 3/4 pound)
1 pound baby-cut carrots
2 pounds new potatoes (16 to 20), cut in half
1 medium onion, cut into wedges
6 whole cloves garlic
1 tablespoon olive or canola oil
2 teaspoons dried rosemary leaves, crumbled
1 teaspoon dried sage leaves, crumbled
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oven to 450°. Spray shallow roasting pan with cooking spray. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork. Place carrots, potatoes, onion and garlic around pork. Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
Bake uncovered 25 to 30 minutes or until thermometer reads 155°. Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160° and pork is slightly pink in center. Serve pork with vegetables and garlic.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 70 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg