Pork Tenderloin on a Vegetable Bed
Transform your weeknight dinner with this irresistible Pork Tenderloin on a Vegetable Bed, an all-in-one roast that's as easy as it is elegant. Perfectly seasoned with a fragrant blend of fresh rosemary, thyme, garlic, and a hint of smoky paprika, the tender pork is nestled amid a medley of colorful vegetables—red potatoes, carrots, zucchini, and red bell pepper. Roasted to perfection, the vegetables soak up the rich juices and a splash of chicken stock, creating a dish that's brimming with flavor. Ready in just over an hour, this oven-roasted meal is equal parts hearty and healthy, making it ideal for family dinners or an impressive yet effortless entertaining option. Slice, serve, and enjoy a symphony of flavors in every bite! Keywords: pork tenderloin recipe, roasted vegetables, one-pan meals, easy dinner ideas, healthy family dinner, oven roasted pork.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 3 tbsp olive oil
- 3 pcs garlic cloves, minced
- 1 tbsp rosemary, fresh
- 1 tbsp thyme, fresh
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 4 pcs red potatoes, quartered
- 3 pcs carrots, sliced into sticks
- 1 pc zucchini, sliced
- 1 pc red bell pepper, sliced
- 0.25 cup chicken stock
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and set aside.
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, rosemary, thyme, paprika, salt, and black pepper. Rub this mixture evenly over the pork tenderloin.
Place the red potatoes, carrots, zucchini, and red bell pepper on a large baking dish. Drizzle the remaining 1 tablespoon of olive oil over the vegetables, and toss them to coat evenly. Season with a pinch of salt and pepper.
Make a well in the center of the vegetables and place the seasoned pork tenderloin in the middle.
Pour the chicken stock into the bottom of the baking dish to help keep the vegetables moist during roasting.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
Remove the dish from the oven and let the pork rest for 5-10 minutes before slicing.
Serve slices of pork tenderloin alongside the roasted vegetables, drizzled with any juices from the baking dish for added flavor.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 26.1 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 235 mg | 18% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 7101 mg | 151% | |
*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.
