Save to Pinterest A succulent pork tenderloin roasted with aromatic garlic and a medley of colorful vegetables, perfect for a hearty family dinner.
I first made this dish when I needed a comforting dinner that everyone in my family would enjoy and also look beautiful on the table. The roasted garlic and herbs fill the kitchen with such an inviting aroma, making it a true weeknight favorite at our house.
Ingredients
- Pork & Marinade: 1.5 lb (700 g) pork tenderloin, trimmed; 4 cloves garlic, minced; 2 tbsp olive oil; 1 tbsp fresh rosemary, chopped (or 1 tsp dried); 1 tbsp fresh thyme, chopped (or 1 tsp dried); 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp Dijon mustard
- Vegetables: 2 medium carrots, peeled and cut into 1-inch pieces; 1 red bell pepper, seeded and cut into chunks; 1 yellow bell pepper, seeded and cut into chunks; 1 red onion, cut into wedges; 1 zucchini, sliced into thick rounds; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper
- Garnish: Fresh parsley, chopped (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Make Marinade:
- In a small bowl, mix garlic, 2 tbsp olive oil, rosemary, thyme, salt, pepper, and Dijon mustard. Rub this mixture all over the pork tenderloin.
- Prepare Vegetables:
- Arrange the carrots, bell peppers, red onion, and zucchini on a large baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, and toss to coat.
- Arrange Pork & Vegetables:
- Place the pork tenderloin in the center of the baking sheet, nestling it among the vegetables.
- Roast:
- Roast for 30–35 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and caramelized.
- Rest Pork:
- Remove from oven. Let the pork rest for 5 minutes before slicing.
- Serve:
- Slice the pork and serve with the roasted vegetables. Garnish with fresh parsley if desired.
Save to Pinterest This meal has become our go-to for Sunday suppers when we want something delicious and special, yet simple to bring together so everyone can help with prep and serve together at the table.
Substitutions & Variations
You can substitute pork tenderloin with chicken breasts or thighs, adjusting the cooking time accordingly. Feel free to use other vegetables such as potatoes or Brussels sprouts depending on what you have on hand.
Serving Suggestions
This pork pairs perfectly with a dry white wine such as Sauvignon Blanc and a side of fresh green salad. Leftovers also make fantastic sandwiches the next day.
Allergen & Nutrition Info
This dish is naturally gluten-free but does contain mustard. Each serving has approximately 325 calories, 15 g total fat, 15 g carbohydrates, and 33 g protein.
Save to Pinterest Enjoy this flavorful and easy pork tenderloin with your loved ones—it makes any night feel special with minimal effort!
Recipe Questions & Answers
- → What temperature should I roast the pork tenderloin?
Preheat the oven to 425°F (220°C) for optimal roasting, ensuring the pork cooks evenly and the vegetables caramelize nicely.
- → How do I know when the pork is fully cooked?
The pork is done when it reaches an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy and let it rest before slicing.
- → Can I use other vegetables with this dish?
Yes, potatoes or sweet potatoes can be added for extra heartiness. Feel free to customize with seasonal vegetables you prefer.
- → How should I prepare the garlic and herbs for the pork?
Minced garlic is combined with olive oil, chopped rosemary, thyme, salt, pepper, and Dijon mustard to create a flavorful rub applied evenly over the tenderloin.
- → Is it necessary to rest the pork after roasting?
Resting the pork for 5 minutes after roasting allows the juices to redistribute, resulting in a more tender and juicy cut.
- → Can I substitute the pork tenderloin with another protein?
Chicken breast can be used as a substitute, but cooking times should be adjusted accordingly to ensure proper doneness.