A simple sheet pan meal with easy cleanup that's good for any day of the week!
Pork Tenderloin
1 pound baby-cut carrots
2 pounds new potatoes (16 to 20), cut in half
1 medium onion, cut into wedges
8 oz container of button mushrooms, cut in half
6 whole cloves garlic
6 whole cloves garlic
Zesty Italian Dressing
1/4 teaspoon salt
1/4 teaspoon pepper
Heat oven to 450°. Spray shallow roasting pan with cooking spray. Coat the tenderloin with dressing and place in pan. Insert meat thermometer so tip is in thickest part of pork. (or check after 20 minutes with a handheld meat thermometer) Toss carrots, potatoes, mushrooms, onion and garlic in dressing. Place the vegetables around the tenderloin and sprinkle with salt and pepper.
Serving Suggestion
Serve pork with vegetables with a side salad and garlic rolls.
1/4 teaspoon salt
1/4 teaspoon pepper
Heat oven to 450°. Spray shallow roasting pan with cooking spray. Coat the tenderloin with dressing and place in pan. Insert meat thermometer so tip is in thickest part of pork. (or check after 20 minutes with a handheld meat thermometer) Toss carrots, potatoes, mushrooms, onion and garlic in dressing. Place the vegetables around the tenderloin and sprinkle with salt and pepper.
Bake uncovered 25 to 30 minutes or until thermometer reads 155°. The pork will continue to cook while resting. (about 5 degrees) Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160°.
Serving Suggestion
Serve pork with vegetables with a side salad and garlic rolls.
