Prep Time : 10-15 minutes
Cook Time : 20 minutes (add 5 minutes for rest time)  
Yield : 4 servings (serving size: 3 ounces)

Ingredients:

Caramelized Carrots

Combine 1 pound baby carrots
1 tablespoon low-sodium soy sauce
2 teaspoons brown sugar
2 teaspoons olive oil
1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Pork Tenderloin Studded with Rosemary and Garlic

2 tablespoons finely chopped fresh rosemary
4 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

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Directions:

Preheat oven to 475.

While oven heats:
Bring water to a boil for potatoes.

Combine the rosemary and garlic.

Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits.

Rub pork with remaining rosemary mixture; sprinkle with salt and pepper.

Place pork on a jelly roll pan coated with cooking spray.

Insert a meat thermometer into thickest portion of pork (if you have one.  I have never done this and it comes out perfect every time).

Bake at 475 for 5 minutes - while the pork is cooking, arrange the carrots in a single layer on a baking sheet coated with cooking spray; place in oven on rack below pork.

Continue baking at 475 for the remaining 15 minutes or until tender, turning the carrots once.

Remove all from the oven after the total 20 minutes of cook time or until the thermometer registers 160 (slightly pink) for the pork or desired degree of doneness.

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Remove potatoes and serve.

Nutrition:

Pork: Calories 147, Calories from fat 26 %, Fat 4.2 g, Satfat 1.4 g, Monofat 1.6 g, Polyfat 0.4 g, Protein 24.2 g, Carbohydrate 1.5 g, Fiber 0.1 g, Cholesterol 67 mg, Iron 1.6 mg, Sodium 342 mg, Calcium 23 mg

Carrots: I couldn't find the nutritional values on the carrots.  The site used to have both recipes listed separately but it doesn't anymore...at least not that I could find.

My notes:  

This is a family "go to" all the time.  It is so easy and it is really low in calorie but doesn't taste like it.

Recipe found on: http://www.myrecipes.com