"OVEN-ROASTED PORK & VEGETABLES"

2 to 3 boneless pork tenderloins (about 1 1/2 lb.)
16 to 20 new potatoes (about 2 lb.), cut in half
1 lb. baby carrots
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper

Heat oven to 450 degrees.  Generously spray roasting pan with cooking spray.  Place pork tenderloins in sprayed pan.  Place potatoes, carrots and onion around tenderloin.  Drizzle oil evenly over tenderloin and vegetables.  Sprinkle with rosemary, sage and pepper.

Roast for 30 to 40 minutes until meat is done and vegetables are tender, stirring occasionally.  Slice tenderloins and serve.  YIELD:  8 servings