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Pork Tenderloin with Roasted Vegetables
BETTY CROCKER10Ingredients
55Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 pork tenderloins (each about 3/4 pound)
- 1 lb. baby-cut carrots
- 2 lb. new potatoes (16 to 20, cut in half)
- 1 onion (medium, cut into wedges)
- 6 whole cloves garlic
- 1 Tbsp. olive oil
- 2 tsp. dried rosemary leaves (crumbled)
- 1 tsp. dried sage leaves (crumbled)
- 1/4 tsp. salt
- 1/4 tsp. pepper
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium380mg16% |
| Potassium2260mg65% |
| Protein60g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber9g36% |
| Sugars9g |
| Vitamin A310% |
| Vitamin C90% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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