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Roasted Pork Tenderloin and Vegetables
Ingredients
  • 2 tablespoons olive oil
  • 1 ¼ to 1 ½ lb pork tenderloin trimmed
  • 2 medium onions cut in eighths
  • 1 ¼ cups low sodium chicken or beef broth
  • 4 to 5 small red potatoes quartered
  • 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
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons cornstarch
  • Salt & pepper
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