Roasted Pork Tenderloin with Roasted Vegetables

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This Roasted Pork Tenderloin and Vegetables is slow cooked in a dutch oven or covered roasting pan. It combines browned pork tenderloin with onions, potatoes, carrots, fire roasted tomatoes and a perfect blend of common pantry spices in a super easy gravy that almost prepares itself.

4
2 tablespoons olive oil
1 1/2 pound pork tenderloin trimmed
2 medium onions cut in eighths
1 1/4 cups low sodium chicken or beef broth
4 small red potatoes quartered
3 large carrots peeled and cut in chunks
1 can (14.5 ounce) fire roasted tomatoes
1 tablespoon Worcestershire Sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons cornstarch
Salt and pepper
  1. Heat olive oil in dutch oven or skillet over medium; brown pork tenderloin on all sides. Remove from skillet and set aside. Add onion and cook for 2-3 minutes. Add 1 cup chicken broth and stir to...

See the full directions on my site
Nutritions

Calories
500

Sodium
4187mg
174% DV

Fat
18g
27% DV

Protein
49g
99% DV

Carbs
44g
15% DV

Fiber
7g
28% DV

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Our No-Bake Peanut Butter Cheesecake is the perfect dessert for a hot day or when you need an easy dessert. This peanut butter cheesecake is served cold, so it’s perfect when you need a cold treat. With an Oreo crust and a creamy peanut butter center, it’s sure to be a crowd pleaser! Ingredients needed ...

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