1. (1 1/4-lb.) pork tenderloin
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary or thyme
4 medium garlic cloves, minced
1 1/2 lb. assorted summer squash, such as zucchini, yellow summer squash and/or patty pan, cut into 1-inch pieces (5 1/2 cups)
1 medium sweet onion, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1. Heat oven to 425°F. Coat large rimmed baking sheet with cooking spray; place pork in center.
2. Combine oil, rosemary and garlic in large bowl; brush 1 tablespoon of the rosemary oil over pork. Toss squash and onion with remaining rosemary oil to coat. Arrange around pork. Sprinkle salt and pepper over pork and vegetables.
3. Bake 20 to 25 minutes or until internal temperature in thickest part of pork reaches 145º to 150ºF. Cover loosely with foil; let stand 10 minutes before slicing.
PER SERVING: 265 calories, 12.5 g total fat (3 g saturated fat), 30 g protein, 9 g carbohydrate, 60 mg cholesterol, 365 mg sodium, 2.5 g fiber