Roasted Pork Tenderloin with Rosemary Thyme Vegetables

Name: Roasted Pork Tenderloin with Rosemary Thyme Vegetables
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: American,
Ingredients: 1 1/2 tsps McCormick® Thyme Leaves; 1 tsp McCormick® Paprika; 1 tsp McCormick® Rosemary Leaves finely crushed; 1 tsp Sea Salt from McCormick® Sea Salt Grinder; 1 pound red potatoes, unpeeled, cut into 1-inch chunks; 1 medium red onion, cut into 1 1/2-inch chunks; 1 cup baby carrots; 2 tbsps olive oil; 1 pork tenderloin (about 1 pound)

Fill your tummy with this pork tenderloin oven roasted recipe. Roast alongside onions and baby carrots seasoned with rosemary and thyme and then serve with hearty red potatoes! Photo credit: Lindsay Landis from Love & Olive Oil.

15m

PREP TIME

35m

COOK TIME

312

CALORIES

9

INGREDIENTS

Servings: 4

Ingredients

Step1
1 1/2 teaspoons McCormick® Whole Thyme Leaves
1 teaspoon McCormick® Paprika
1 teaspoon McCormick® Whole Rosemary Leaves, finely crushed
1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1 pound red potatoes, unpeeled, cut into 1-inch chunks
1 medium red onion, cut into 1 1/2-inch chunks
1 cup baby carrots
2 tablespoons olive oil
1 pork tenderloin (about 1 pound)

KEY PRODUCTS

INSTRUCTIONS

1 Preheat 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.
2 Roast 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.
3 Meanwhile, 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.