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Oven-roasted Pork ‘n Vegetables

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CATEGORY CUISINE TAG YIELD
Meats Low-cal, Main dish, Pork 8 Servings

INGREDIENTS

1 1/2 lb Boneless pork tenderloin
2 to 3
1 lb Carrots, peeledcut 2in pcs
2 lb 16-20 halved new potatoes
1 Medium onion, cut wedges
1 T Olive oil
2 t Dried rosemary leaves, crush
1 t Dried sage leaves, crushed
1/4 t Pepper

INSTRUCTIONS

Heat oven 450.  Generously spray pan with non-stick cooking spray.
Place tenderloins in pan - insert meat thermometer thickest part of
one. Place vegetables around. Drizzle oil evenly over all. Sprinkle
spices. Bake uncovered 450 30-40 minutes until thermo 165 and
vegetables are tender. Stir vegetables occasionally. 8 servings  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 192
Calories From Fat: 77
Total Fat: 8.6g
Cholesterol: 79.9mg
Sodium: 55.1mg
Potassium: 400.8mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 25.6g


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