Yields: 6 Servings
1½ pound Pork Tenderloin
3 Tbsp Olive Oil
2 tsp dried Rosemary Leaves, crushed
1 tsp dried Sage Leaves, crushed
1/2 tsp Salt
1/4 tsp Pepper
2 pounds small Red Potatoes, cut in half
2 small small Onions, cut into wedges
Heat over to 450°F. Generously spray 10x15x1-inch pan or shallow roasting pan with cooking spray.
In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture, remove with slotted spoon to pan (reserve remaining oil mixture).
Bake vegetables for 25 minutes. Stir vegetables and move to one side of the pan. Roll pork in reserved oil mixture; place in pan.
Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender. Be sure pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.