Printable Recipe

2/3 cup olive oil
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 teaspoons dried minced onion
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
2 pork tenderloins (1 pound each)
2 medium potatoes, cut into 1" chunks
1 medium red bell pepper, cut into chunks
1 cup baby carrots
1 medium onion, cut into chunks

Preheat oven to 375ºF.
Combine olive oil, herbs and seasonings in a medium bowl.
Add vegetables and toss to coat with oil mixture.
Place pork on a large shallow baking sheet such as a cookie sheet.
Arrange vegetables on pan around pork.  Drizzle oil mixture remaining
in bowl over pork.
Bake uncovered for 40-45 minutes or until vegetables are tender and pork is done (meat thermometer reads 160ºF).

Based on a recipe from Taste of Home

This recipe link to Blessed with Grace

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