Pork Tenderloin with Roasted Root Veggies

By roasting chunks of carrots, parsnips and onions in a small amount of oil, the juices caramelize and the vegetables naturally season themselves. Piled around a juicy cut of pork tenderloin, the thyme-tinged veggies add great color and tremendous flavor.

1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 (1-lb.) pork tenderloin, patted dry
1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
2 medium carrots, cut into 1-inch pieces (1 1/2 cups)
3 medium parsnips, cut into 1-inch pieces (1 1/2 cups)
1 large onion, cut into 8 wedges
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried

1. Heat oven to 425°F. Combine paprika, garlic powder, onion powder, 1/4 teaspoon of the salt and pepper in small cup. Sprinkle over pork, pressing to adhere.

2. Heat 1 teaspoon of the oil in large skillet over medium-high heat until hot. Cook pork 4 minutes, turning to brown all sides.

3. Meanwhile, place carrots, parsnips and onion on foil-lined large rimmed baking sheet. Drizzle with remaining 1 tablespoon oil, 1/4 teaspoon salt and thyme; toss gently to coat. Arrange vegetables around edge of pan; place pork in center.

4. Bake 15 to 20 minutes or until internal temperature in thickest part of pork reaches 145°F. to 150ºF. Remove pork; cover loosely with foil. Let stand 5 to 10 minutes before slicing. Bake vegetables an additional 5 to 10 minutes or until tender. Serve with pork.

4 servings

PER SERVING: 255 calories, 9.5 g total fat (2 g saturated fat), 24 g protein, 20.5 g carbohydrate, 50 mg cholesterol, 80 mg sodium, 5.5 g fiber


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