Roasted Pork Tenderloin and Vegetables

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-in pieces
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper

Place the pork in a shallow roasting pan coated with nonstick cooking spray; arrange the potatoes, carrots and onion around the pork. Drizzle with oil. Combine the seasonings; sprinkle over the meat and vegetables. Bake, uncovered, at 450 for 30-40 minutes or until the meat thermometer reads 160, stirring vegetables occasionally.

Serves 6 6 ww points
One serving is 3 ounces cooked meat with 1 cup vegetables.
331calories, 7fat, 5fiber