Roasted Pork Tenderloin with Vegetables | Food Town

Ingredients

• 1 1/4 –1 1/2 lb pork tenderloin trimmed
• 2 medium onions cut in eighths
• 1 1/4 cups low sodium chicken or beef broth
• 1-2 Russet potatoes cut in chunks
• 3 large carrots peeled and cut in chunks
• 1 can (14.5 ounce) fire roasted tomatoes
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons cornstarch
• Salt & pepper