Save A succulent pork tenderloin roasted with aromatic garlic and a medley of colorful vegetables, perfect for a hearty family dinner.
I first made this roasted garlic pork tenderloin for a weeknight dinner and was amazed at how quickly it came together. The blend of garlic and fresh herbs creates a savory crust that's hard to resist.
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
- Prep Oven:
- Preheat the oven to 425°F (220°C)
- Make Marinade:
- In a small bowl, mix garlic, 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 olive oil, sprinkle with salt and pepper, and toss to coat
- Arrange & Roast:
- Place the pork tenderloin in the center of the baking sheet, nestling it among the vegetables. 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 & Serve:
- Remove from oven. Let the pork rest for 5 minutes before slicing. Slice the pork and serve with the roasted vegetables. Garnish with fresh parsley if desired
Save This meal quickly became a Sunday favorite in our home. My kids love picking their favorite vegetables from the pan, and it is always a crowd-pleaser at the dinner table.
Required Tools
Large baking sheet, small mixing bowl, chefs knife, cutting board, meat thermometer
Allergen Information
Contains mustard. It is gluten-free if your condiments and spices are certified gluten-free
Nutritional Information (per serving)
Calories: 325, Total Fat: 15 g, Carbohydrates: 15 g, Protein: 33 g
Save Serve with a crisp white wine or a squeeze of lemon for brightness. The leftovers make fantastic sandwiches the next day.
Recipe Guide
- → How do I ensure the pork stays juicy?
Rub the tenderloin thoroughly with the garlic and herb mixture and avoid overcooking; resting the meat after roasting also helps retain juices.
- → Can I substitute the vegetables used?
Yes, you can use root vegetables like potatoes or sweet potatoes for extra heartiness or other seasonal vegetables to suit your taste.
- → What is the ideal internal temperature for the pork?
Cook the pork tenderloin until it reaches 145°F (63°C) internally, ensuring it is safe and tender.
- → Is it important to let the pork rest after roasting?
Yes, resting the pork for about 5 minutes allows the juices to redistribute, resulting in a more flavorful and tender bite.
- → Can I prepare this dish ahead of time?
Marinating the pork ahead enhances flavor, and the assembled tray can be refrigerated before roasting, but cook it fresh for best results.