Pork Tenderloin with Roasted Vegetables

1 Indiana Kitchen pork tenderloin

1 lb. small red potatoes, diced

1 lb. carrots, peeled and sliced

1 onion, coarsely chopped

3 cloves garlic, minced

salt

pepper

2 tablespoons olive oil

2 sprigs fresh rosemary

2 sprigs fresh thyme

Serving: 4

1. Preheat oven to 425°.

2. Coat a 9x13-in. baking dish with cooking spray.

3. In a large sealable bag, place potatoes, carrots, onion, garlic, salt and pepper, and olive oil. Seal bag, and mix thoroughly.

4. Set pork in the center of dish. Place vegetables around the tenderloin.

5. Add herb sprigs on top of and between ingredients.

6. Roast for 25 to 35 minutes, or until pork is completely cooked.

7. When finished, let tenderloin rest for 5 to 10 minutes.

8. Slice and serve.