Roasted Pork Tenderloin with Apples and Carrots

Roasted Pork Tenderloin with Apples and Carrots

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From: Diabetic Living Magazine

Ideal for any weeknight, this tasty pork dish is ready in under an hour.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 3 ounces cooked pork plus 1 cup carrot apple mixture
  • Per serving: 249 calories; 9 g fat(2 g sat); 4 g fiber; 19 g carbohydrates; 23 g protein; 15 mcg folate; 70 mg cholesterol; 12 g sugars; 10,252 IU vitamin A; 10 mg vitamin C; 36 mg calcium; 2 mg iron; 380 mg sodium; 649 mg potassium
  • Nutrition Bonus: Vitamin A (205% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1 fruit, 1 vegetable, ½ fat

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