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–+ servings

Roasted Pork Tenderloin With Vegetables

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pork tenderloin 1 lb
  • 2 teaspoons garlic-pepper blend
  • 2 medium baking or Yukon Gold potatoes peeled
  • 4 small zucchini 1 lb
  • 1½ cups frozen small whole onions from 1-lb bag
  • 2 tablespoons butter melted
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon salt

Instructions

  • Heat oven to 425°F.
  • Rub oil over pork; sprinkle with garlic-pepper blend.
  • In ungreased 15x10x1-inch pan, place pork.
  • Insert ovenproof meat thermometer horizontally into center of thickest part of pork.
  • Cut potatoes and zucchini in half lengthwise.
  • Arrange potatoes, zucchini and onions around pork.
  • Drizzle butter over vegetables; sprinkle with thyme and salt.

Nutrition values

Calories: 320 kcal
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Course; One Pot Dinner