Roasted Pork Tenderloin and Vegetables
2 pork tenderloins (3/4 lbs each)
2 lbs. red potatoes, quartered
1 lb. carrots, halved and cut into 2 inch pieces
1 medium onion, cut into wedges
1 Tbsp. olive oil
2 tsp. dried rosemary, crushed
1 tsp. rubbed sage
1/2 tsp. salt
1/4 pepper
Directions
1-Place the pork in a shallow roasting pan coated with nonstick cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over the meat and vegetables. Bake, uncovered, at 450 degrees for 30-40 minutes.  Stir vegetables occasionally.
Yield: 6 servings.