Garlic Rosemary Pork Tenderloin Veggies
Elevate your weeknight dinner game with this Garlic Rosemary Pork Tenderloin Veggies recipe—a one-pan wonder that delivers exceptional flavor with minimal effort. Juicy, herb-crusted pork tenderloin is roasted to perfection alongside a medley of hearty red potatoes, sweet carrots, and tender zucchini, all seasoned with fragrant garlic, fresh rosemary, and a hint of lemon zest. This wholesome, well-balanced dish comes together in just 50 minutes, making it ideal for busy families or an impressive yet easy dinner party centerpiece. With its enticing mix of savory spices, caramelized vegetables, and aromatic herbs, this recipe is sure to become a go-to favorite for comforting and elegant meals alike. Perfect for fans of sheet pan dinners, quick prep, and bold flavors!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 4 pieces garlic cloves
- 3 sprigs fresh rosemary sprigs
- 3 medium red potatoes
- 3 medium carrots
- 1 large zucchini
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Trim the silver skin from the pork tenderloin and pat it dry with paper towels. Set aside.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic (2 cloves), chopped rosemary leaves (from 1 sprig), salt, black pepper, thyme, and paprika. Rub this mixture evenly over the pork tenderloin.
Cut red potatoes and carrots into 1-inch chunks, and slice zucchini into thick rounds. Place the vegetables in a large bowl.
Add the remaining 1 tablespoon of olive oil, minced garlic (2 cloves), salt, black pepper, and lemon juice to the vegetables. Toss to coat evenly.
Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet.
Place the pork tenderloin on the other side of the baking sheet, ensuring it's not crowded by vegetables to allow even cooking.
Tuck the remaining rosemary sprigs under and around the pork tenderloin for added aroma.
Roast the pork and vegetables in the preheated oven for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when tested with a meat thermometer.
Once cooked, remove the pork tenderloin from the oven and let it rest for 5-10 minutes before slicing, allowing the juices to redistribute.
While the pork rests, return the vegetables to the oven for an additional 5 minutes for extra caramelization, if desired.
Slice the pork tenderloin into medallions and serve alongside the roasted vegetables. Enjoy!
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
