Pork tenderloin can easily get overcooked and turn out dry without diligent monitoring. Oven bags can be a lifesaver if you don't have time to stand in front of the oven, checking on the roast every few minutes. Cook your pork tenderloin, along with complementary vegetables and potatoes, in an oven bag to ensure that everything stays moist during the cooking process.

Oven-safe bags come in various sizes, so they can fit just about any size roasting pan. With the meat enclosed in an oven bag, moisture is prevented from evaporating, so there is no need to baste. Using an oven bag also leaves less of a mess to clean up, as you won't have to scrub a big pan or clean out the oven.

Trim any excess fat from the tenderloin after removing it from its packaging. You can season your pork tenderloin with salt, pepper and other seasonings of your choice, such as garlic powder, chili powder, dried rosemary and thyme. You can also opt to marinate your pork tenderloin overnight to impart more flavor. Before you place it in the bag, brown the pork tenderloin on all sides with olive oil in a saucepan to give it color. Remove from the pan and set aside on a platter.

You can choose any type of potato that you prefer, whether it's red potatoes, starchy Idaho potatoes or creamier Yukon gold potatoes. Dice and add them to a bowl along with some baby carrots and any other vegetables you like, and drizzle everything with olive oil. Toss the potatoes and carrots in the bowl to coat everything with the olive oil, then add seasonings to taste. You can season the vegetables with salt, pepper, crushed garlic cloves and herbs such as thyme and rosemary.

For oven bag roasting, use a temperature of 325 to 350 degrees Fahrenheit. Sprinkle a little flour all over the inside of the bag and place the roast in the center of the oven bag with the vegetables all around it. The roast will require about 25 to 35 minutes per pound to cook to an internal temperature of at least 145 F. To check temperature, insert a thermometer in the center of the pork, straight through the bag; be careful not to burn yourself on the escaping steam. Let the roast sit in the bag for about five minutes before serving.