Roasted Pork Tenderloin with Rosemary-Thyme Vegetables

Grandma had great fall weather recipes.  This is the perfect cool weather, one pan, in the oven recipe for Sunday dinner.

1 1/2 tsp Thyme leaves
1 tsp Paprika
1 tsp Rosemary leaves
1 tsp Sea Salt
1 lb red potatoes (unpeeled and cut into 1" chunks)
1 cup baby carrots
1 medium white onion (cut into 1 1/2" chunks)
2 Tbsp olive oil
1 pork tenderloin (about 1 lb)

Preheat oven to 425 degrees.  Mix Thyme, Paprika, Rosemary and sea salt in a small bowl.  Set aside.   Place potatoes, onions and carrots in a medium bowl.  Add oil and 1 Tbsp of the spice mixture;  toss to coat well.  Place vegetables in single layer on foil lined 15 x 10 x 1" baking pan sprayed with non-stick cooking spray.

Bake 15 minutes, stirring occasionally.  Meanwhile, coat pork evenly with remaining 1 1/2 tsp spice mixture.  Push vegetables to one side of the pan.  Place pork on other side of pan.  Bake 20 minutes longer or until pork is desired doneness, stirring vegetables occasionally.  Place pork on cutting board.  Let stand 5 minutes before slicing.

Meanwhile, scrape pan drippings with spatula and stir to incorporate into the vegetables.  Lift foil edges to seal the vegetables in a pouch.  Let stand 5 minutes to allow vegetables to absorb flavors.  Serve vegetables with sliced pork.

This recipe serves four.  There are six in our family.  We double it and there are no leftovers.  Everyone loves it.