Ingredients:
1½ pounds pork
tenderloins, boneless and sliced
4 carrots cut into 2
inch pieces
4 red potatoes cut in
half
2 medium yellow onions
cut into wedges
2 tablespoon olive oil
¼ teaspoon ground black
pepper
1 teaspoon dried sage
leaves, crushed
2 teaspoon dried
rosemary leaves, crushed
2 teaspoon fresh
parsley, chopped
Preparation:
Heat oven to 450°F degrees.
Spray roasting pan with
a cooking aerosol.
Place tenderloins in
spray coated pan.
Place a meat thermometer
into one tenderloin.
Place carrots, potatoes
and onions around tenderloins.
Add oil evenly over meat
and vegetables.
Sprinkle over meat with
rosemary, sage, parsley and pepper.
Bake uncovered at 450°F for 30 or 40 minutes, or until thermometer
reads 165°F and
vegetables are tender.
Serve 4.
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