Try this oven roasted pork and vegetables recipe, or contribute your own.
Suggest a better descriptionHeat oven 450 degrees.
Generously spray roasting pan with nonstick olive oil spray.
Place pork tenderloin center of sprayed pan.
Peel carrots cut in 2 inch pieces and spread around pork.
trim and clean celery, cut into 2 inch pieces and place around meat and carrots.
peel onion and cut into 4ths placing around meat .
peel potatoes, rinse and cut into 4ths placing around meat and vegetables in pan.
Drizzle oil over meat and vegetables.
Sprinkle seasonings on meat and vegetables
cover with foil.
bake 50 minutes with foil vented only over meat. Stir vegetables occasionally while cooking. Cook until meat is thoroughly and vegetables are tender.
serve with applesauce or gravy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 342 | ||
Calories from Fat: 56 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 92.1mg | 28 % | |
Sodium 162.5mg | 6 % | |
Potassium 1576.1mg | 41 % | |
Total Carbohydrate 37.4g | 11 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 30.9g | ||
Protein 33.5g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 342
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