Ingredients
1
tablespoon vegetable oil
1
pork tenderloin (1 lb)
2
teaspoons garlic-pepper blend
2
medium baking or Yukon gold potatoes, peeled
4
small zucchini (1 lb)
1 1/2
cups frozen small whole onions (from 1-lb bag)
2
tablespoons butter or margarine, melted
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt
Preparation
Heat oven to 425°F. Rub oil over pork; sprinkle with garlic-pepper blend. In ungreased 15x10x1-inch pan, place pork. Insert ovenproof meat thermometer horizontally into center of thickest part of pork.
Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt.
Roast uncovered 30 to 40 minutes or until thermometer reads 160°F. Cut pork into thin slices. Serve with vegetables.
