Pork Tenderloin with Roasted Vegetables

15 MINS PREP | 30 MINS COOK | 4 SERVINGS

INGREDIENTS

1 1/2 pounds Always Tender Lemon Garlic Pork Loin Fillet, 1.5lb Hormel

1/2 yellow onion, cut into chunks

3 carrots, sliced

1 1/2 pounds red potatoes, chopped

2 Tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

4 cloves garlic, minced

DIRECTIONS

1. Preheat oven to 425

2. Peel and slice 3 medium carrots into 1/2 inch thick medallions

3. Clean and cut potatoes into bite size pieces (about 1” cubes)

4. Chop 1/2 onion

5. Combine veggies in a bowl and mix with olive oil, salt, pepper, and garlic

6. Place pork tenderloin and veggies on a sheet pan in a single layer (can place on top of foil for easier clean up)

7. Bake until the internal temp of the pork is 145-160 degrees; about 30 minutes. If the veggies have not softened (test by piercing a fork in them), remove the pork and cover it to rest. Continue roasting the vegetables for another 3-7 minutes until desired doneness

8. To reduce sodium; wipe off excess pork marinade before roasting

9. If you prefer a very low sodium meal, buy plain pork tenderloin and spray lightly with cooking spray and season with lemon pepper or Italian herbs before roasting

NUTRITION INFORMATION PER SERVING

Protein 34g

Total Fat 15g

Carbs 37g

Calories 404kcal

Fiber 4.54g

Sodium 1473mg

Saturated Fat 4.03g

Fruits 0 servings

Vegetables 0.48 servings

Added Sugar 0g