Roasted Pork Tenderloin with Rosemary Thyme Vegetables

McCormick
Reviews(2)
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Ingredients

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 potato (unpeeled, cut into 1-inch chunks)
1 purple onion (medium, cut into 1 1/2-inch chunks)
1 cup baby carrots
2 tablespoons olive oil
1 pork tenderloin (about 1 pound)

Directions

1Preheat 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.
2Roast 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.
3Meanwhile, 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.
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NutritionView more

320Calories
Sodium29%DV690mg
Fat18%DV12g
Protein59%DV30g
Carbs8%DV24g
Fiber16%DV4g

PER SERVING *

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.