Recipe Image

Roasted Pork Tenderloin with Apples and Carrots

  • 20 m
  • 50 m
Diabetic Living Magazine
“Ideal for any weeknight, this tasty pork dish is ready in under an hour.”


    • 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


  • 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.
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