1 1/2 lbs. (2 to 3 ) boneless pork tenderloins
1 lb. (6 to 8 ) carrots, peeled, cut into 2-inch pieces
2 lb. (16 to 20) new potatoes, cut in half
1 medium onion, cut into wedges
1 Tablespoon olive oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon sage leaves, crushed
1/4 teaspoon pepper
Heat oven to 450 degrees. Generously spray roasting pan with non-stick cooking spray. Place tenderloins in spray coated pan. Insert meat thermometer into thickest part of one tenderloin. Place carrots, potaotes, and onion around tenderloins. Drizzle oil evenly over meat and vegetables; sprinkle with rosemary, sage and pepper.
Bake uncovered at 450 degrees for 30 to 40 minutes until meat thermometer registers 165 degrees and vegetables are tender, stirring vegetables occasionally. makes 8 servings.