Nutrition per serving may change if servings are adjusted.
2 tablespoons olive oil
2 teaspoons snipped fresh oregano
1 teaspoon finely shredded lemon peel
¾ teaspoon cracked black pepper
½ teaspoon salt
1 1-pound pork tenderloin
4 medium carrots, halved crosswise and quartered lengthwise
2 medium cooking apples, cored and cut each into 8 wedges
1 tablespoon lemon juice
Preheat oven to 425°F. In a small bowl combine 1 tablespoon olive oil, 1 teaspoon oregano, the lemon peel, ½ teaspoon black pepper and ¼ teaspoon salt. Pour over tenderloin and rub into meat with your fingers. Place pork on 15x10x1-inch baking pan. Brush carrots and apple wedges with remaining 1 tablespoon oil. Add carrots to pan around pork.
Roast, uncovered, for 15 minutes. Carefully stir carrots and add apples to pan. Roast 10 to 20 minutes or until an instant-read thermometer inserted in center of the pork registers 145F to 155°F and carrots and apples are tender. Cover pork and let stand 5 minutes.
Transfer carrots and apples to a medium bowl. Toss with lemon juice and remaining 1 teaspoon oregano, ¼ teaspoon black pepper and ¼ teaspoon salt. Serve with pork tenderloin.