Pork Tenderloin with Roasted Vegetables
Elevate your next dinner with this vibrant and wholesome Pork Tenderloin with Roasted Vegetables recipe, where tender, juicy pork meets an array of perfectly caramelized seasonal vegetables. This one-pan wonder combines hearty carrots, red potatoes, zucchini, and red onion, all seasoned with a fragrant olive oil blend featuring garlic, rosemary, thyme, smoked paprika, and a touch of lemon juice for brightness. Roast to perfection in under 35 minutes for a meal that’s as easy as it is impressive. Packed with flavor and nutrients, this dish pairs beautifully with a sprinkle of fresh parsley for a pop of color. Perfect for weeknight dinners or entertaining, this simple yet elegant recipe is sure to become a family favorite. Keywords: pork tenderloin, roasted vegetables, easy one-pan meal, healthy dinner, baked pork recipes.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 3 medium carrots
- 4 medium red potatoes
- 2 small zucchini
- 1 medium red onion
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Trim any excess fat or silver skin from the pork tenderloin. Pat it dry with paper towels and set aside.
Cut the carrots, red potatoes, zucchini, and red onion into approximately 1-inch pieces for even cooking. Place them in a large mixing bowl.
In a small bowl, combine olive oil, minced garlic, dried rosemary, dried thyme, smoked paprika, kosher salt, black pepper, and lemon juice. Mix well to combine.
Pour half of the olive oil mixture over the vegetables in the mixing bowl. Toss the vegetables to coat them evenly, then spread them onto the prepared baking sheet in a single layer, leaving space in the center for the pork tenderloin.
Rub the remaining olive oil mixture all over the pork tenderloin, ensuring it is evenly coated. Place the pork tenderloin on the baking sheet with the vegetables.
Roast everything in the preheated oven 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 baking sheet from the oven and let the pork rest for 5 minutes to allow the juices to redistribute.
Slice the pork tenderloin into 1/2-inch medallions and serve it alongside the roasted vegetables.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5758 mg | 250% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 45.3 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 312 mg | 24% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6649 mg | 141% | |
*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.
