Pork Tenderloin with Roasted Vegetables Recipe

Ingredients

• 2 pork tenderloins (each about 3/4 pound)
• 1 pound baby-cut carrots
• 2 pounds new potatoes (16 to 20), cut in half
• 1 medium onion, cut into wedges
• 6 whole cloves garlic
• 1 tablespoon olive or canola oil
• 2 teaspoons dried rosemary leaves, crumbled
• 1 teaspoon dried sage leaves, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon pepper