Roasted Pork Tenderloin and Vegetables Recipe


Taste of Home
1025 mins (prep 10, cooking 25)
10 ingredients
6 servings


Categories:  healthy , diabetic-exchange ,
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Ingredients

  • 2 pork tenderloins (3/4 pound each)
  • 2 pounds red potatoes, quartered
  • 1 pound carrots, halved and cut into 2-inch pieces
  • 1 medium onion, cut into wedges
  • 1 tablespoon california olive ranch® olive oil
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutrition

Serving Size (82.57 g)
Servings 6
Amount per Serving
Calories 55.39 Calories from Fat 25.38
% Daily Value *
Total Fat 2.82g 26.03%
Saturated Fat 0.39g 11.76%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 264.13mg 66.03%
Total Carbohydrate 7.52g 15.04%
Dietary Fiber 2.23 g 53.57%
Sugars 3.58 g %
Protein 0.75g 8.98%
Vitamin A 12638.26IU% Vitamin C 4.54mg%
Calcium 27.95mg% Iron 0.35mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
pork tenderloins, red potatoes, medium onion, dried rosemary, rubbed sage
 

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