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Pork with Roasted Vegetables

Pork with Roasted Vegetables


  • One tablespoon vegetable oil
  • One pork tenderloin (1 lb.)
  • Two teaspoons garlic-pepper blend
  • Two medium baking or Yukon gold potatoes, peeled
  • Four small zucchini (1 lb.) 1 1/2
  • Cups frozen small whole onions (from 1-lb bag)
  • Two tablespoons butter or margarine, melted
  • Half Teaspoon dried thyme leaves
  • Half Teaspoon salt


Warmness tandoor to 425°F. Rub oil concluded pork; sprinkle with garlic-pepper intermingling. In ungreased 15x10x1-inch berate, apartment beef. Insert ovenproof pith thermometer horizontally into middle of thickest part of pork.

Cut potatoes and zucchini in half lengthways. Position potatoes, zucchini and onions everywhere pork. Sprinkle fat over vegetables; sprinkling with herb and salty.

Roast exposed 30 to 40 minutes or until thermometer recites 160°F. Cut pork hooked on reedy slices. Help with tubers.