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9Ingredients
50Minutes
320Calories
IngredientsUS|METRIC
US|METRIC
- 1 1/2 teaspoons McCormick Thyme Leaves
- 1 teaspoon McCormick Paprika
- 1 teaspoon McCormick Rosemary Leaves (finely crushed)
- 1 teaspoon sea salt (from McCormick® Sea Salt Grinder)
- 1 pound red potatoes (unpeeled, cut into 1-inch chunks)
- 1 red onion (medium, cut into 1 1/2-inch chunks)
- 1 cup baby carrots
- 2 tablespoons olive oil
- 1 pork tenderloin (about 1 pound)
Directions
- Preheat oven to 425°F. Mix thyme, paprika, rosemary and sea salt in small bowl. Set aside. Place potatoes, onion and carrots in medium bowl. Add oil and 1 tablespoon of the spice mixture; toss to coat well. Place vegetables in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
- Roast 15 minutes, stirring occasionally. Meanwhile, coat pork evenly with remaining 1 1/2 teaspoons spice mixture. Push vegetables to one side of pan. Place pork on other side of pan. Roast 20 minutes longer or until pork is desired doneness, stirring vegetables occasionally. Place pork on cutting board. Let stand 5 minutes before slicing.
- Meanwhile, scrape pan drippings with spatula and stir to incorporate into the vegetables. Lift foil edges to seal the vegetables in a pouch. Let stand 5 minutes to allow vegetables to absorb flavors. Serve vegetables with sliced pork.
NutritionView more
320Calories
Sodium29% DV690mg
Fat18% DV12g
Protein59% DV30g
Carbs8% DV24g
Fiber16% DV4g
| Calories320Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium690mg29% |
| Potassium1150mg33% |
| Protein30g59% |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber4g16% |
| Sugars4g8% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(3)
★★★★★
Cahill 22 Feb 2018
★★★★★
Pretty tasty, although I think I left it in too long and it was a bit dry. Will use a meat thermometer next time.
Mary Young 23 Nov 2016
★★★★★
I made this for dinner the other night and it was delicious! We also threw in some other veggies, like Brussels sprouts and butternut squash. We had to roast the meat a bit longer than the recipe stated, but used a digital meat thermometer to make sure we weren't overcooking it. I will definitely make this again, it would be a great dish for company!
Kristen J. 10 Mar 2016
★★★★★
I am in no way a good cook. My husband either makes dinner or we go out. This is one of the first meals in 10 years of being together he actually said "D*mn baby that's good, you can make that again" ...and I am...right now while I'm typing this. The only thing that I added was a spoon full of sugar when the pork and veggies were cooking together. The pan drippings was a little bitter at first when I tried a veggie, so I added some sugar and presto! Husband is happy!
