Pin It 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 Sunday family dinner, and it quickly became a requested favorite. It is simple to prepare but looks and tastes impressive enough for guests.
Ingredients
- Pork tenderloin: 1.5 lb (700 g), trimmed
- Garlic: 4 cloves, minced
- Olive oil: 4 tbsp, divided (2 for marinade, 2 for vegetables)
- Fresh rosemary: 1 tbsp, chopped (or 1 tsp dried)
- Fresh thyme: 1 tbsp, chopped (or 1 tsp dried)
- Kosher salt: 1 1/2 tsp, divided
- Freshly ground black pepper: 3/4 tsp, divided
- Dijon mustard: 1 tbsp
- Carrots: 2 medium, peeled and cut into 1 inch pieces
- Red bell pepper: 1, seeded and cut into chunks
- Yellow bell pepper: 1, seeded and cut into chunks
- Red onion: 1, cut into wedges
- Zucchini: 1, sliced into thick rounds
- Fresh parsley: Chopped, for garnish (optional)
Instructions
- Prep oven:
- Preheat oven to 425°F (220°C)
- Make marinade:
- In a small bowl, mix garlic, 2 tbsp olive oil, rosemary, thyme, 1 tsp salt, 1/2 tsp pepper, and mustard. Rub mixture over pork tenderloin
- Prepare vegetables:
- Arrange 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. Toss to coat
- Position pork:
- Place pork tenderloin in center of baking sheet among vegetables
- Roast:
- Roast 30 to 35 minutes, until pork reaches internal temperature of 145°F (63°C) and vegetables are tender and caramelized
- Rest and slice:
- Remove from oven. Rest pork 5 minutes before slicing
- Serve:
- Slice pork and serve with vegetables. Garnish with parsley if desired
Pin It This recipe was the centerpiece of our last holiday meal - everyone gathered around the table and there were no leftovers! It's a dish we enjoy making when we want to share a cozy, satisfying dinner together.
Serving Suggestions
Serve with a crisp salad and a side of mashed potatoes or crusty bread for a complete meal.
Nutritional Information
Each serving has approximately 325 calories, 15 g fat, 15 g carbohydrates, and 33 g protein.
Allergen Information
This dish contains mustard. It is gluten-free but always check your mustard and spices for possible gluten contamination.
Pin It This dish comes together easily, and the leftovers are just as delicious. Give it a try the next time you want a hearty, wholesome meal!
Recipe FAQs
- → How do I know when the pork tenderloin is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for safe consumption while keeping the pork juicy.
- → Can I substitute other vegetables for the ones listed?
Yes, root vegetables like potatoes or sweet potatoes can be added to enhance heartiness, or you can choose seasonal vegetables you prefer.
- → What can I use instead of fresh herbs if I don't have them?
Dried rosemary and thyme work well in the marinade; use about one-third of the fresh herb quantity to maintain balance.
- → How should I prepare the garlic for this dish?
Mince the garlic finely to allow its aroma and flavor to infuse the pork and vegetables evenly during roasting.
- → What is a good beverage pairing for this meal?
A dry white wine such as Sauvignon Blanc complements the garlic and herb flavors and balances the dish's richness.