1 (18.4 ounce) Garlic & Herb marinated pork tenderloin
1 lb. baby red potatoes diced into small bite-sized pieces
1 lb. carrots peeled and thinly sliced into bite-sized rounds
1 onion coarsely chopped
3 teaspoons minced garlic
Salt and pepper to taste
2 tablespoons olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme

procedure

 
Preheat oven to 425 degrees F.
Spray a large (about 9×13-inch) baking dish with cooking spray.
In a large zip-top bag, toss together potatoes, carrots, onion, garlic, salt and pepper, and olive oil until everything is completely coated.
Arrange vegetables in the bottom of the prepared dish. Place marinated pork on top. Tuck herbs among the vegetables.
Put dish in the oven (uncovered) and roast for 35-40 minutes, or until pork is cooked through (and thermometer reads 145 degrees F). Smaller tenderloins may need less time, so check the pork at the 25 or 30-minute mark.
Remove herbs from dish. Allow pork to rest for 5-10 minutes before slicing and serving. Garnish with fresh herbs, if desired.