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Roasted Pork Tenderloin with Rosemary-Thyme Vegetables
Prep Time: 15 minutes Cook Time: 35 minutes Serves: 4
Ingredients
- 1-1/2 tsp. McCormick Thyme Leaves
- 1 tsp. McCormick Paprika
- 1 tsp. McCormick Rosemary Leaves, finely crushed
- 1 tsp. Sea Salt
- 1 lb. Weis Quality Red Potatoes, unpeeled, cut into 1-inch chunks
- 1 cup Weis Quality Baby Style Carrots
- 1 Medium Red Onion, cut into 1-1/2-inch chunks
- 2 Tbsp. Weis Quality Pure Olive Oil
- 1 lb. Boneless Pork Tenderloin
Instructions
Preheat oven to 425°F. In a small bowl combine first 4 ingredients. Set aside. In a medium bowl, toss next 3 ingredients with oil and 1 tablespoon
of spice mixture. Place vegetables in single layer on foil-lined baking or roasting pan sprayed with nonstick cooking spray. Roast 15 minutes,
stirring occasionally. Meanwhile, coat pork evenly with remaining spice mixture. Move vegetables to one side of pan and place pork on other
side of pan. Roast 20 minutes longer or until pork reaches 160°F, stirring vegetables occasionally. Remove from heat and allow pork to stand 10
minutes before slicing. Meanwhile, scrape pan drippings with spatula and stir to incorporate into the vegetables. Serve.
