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
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.