Roasted Pork Veggies for Two
Experience the perfect balance of flavor and simplicity with this "Roasted Pork Veggies for Two" recipe, a wholesome one-pan meal that’s ideal for an intimate dinner or weeknight treat. Tender pork tenderloin is seasoned with a savory garlic-herb rub featuring rosemary, thyme, and smoky paprika, then roasted alongside vibrant, caramelized veggies like baby potatoes, carrots, zucchini, and red bell peppers. This easy-to-make dish comes together in under an hour, combining bold flavors with minimal cleanup. For a touch of elegance, finish with a sprinkle of parmesan cheese. Whether you're cooking for yourself and a loved one or looking for something quick yet gourmet, this dish is sure to impress. Perfect for cozy dinners and meal prep alike!
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Recipe Information
Ingredients
- 0.75 pounds pork tenderloin
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup baby potatoes, halved
- 1 cup carrots, peeled and sliced into 1-inch chunks
- 1 cup zucchini, sliced into rounds
- 1 medium red bell pepper, cut into strips
- 2 tablespoons parmesan cheese (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
In a small bowl, combine minced garlic, rosemary, thyme, paprika, salt, and black pepper. Add 1 tablespoon of olive oil and mix to form a paste.
Pat the pork tenderloin dry with paper towels, then rub the garlic-herb paste evenly over the surface of the meat. Set aside to marinate while preparing the vegetables.
In a mixing bowl, combine baby potatoes, carrots, zucchini, and red bell pepper. Drizzle with the remaining 1 tablespoon of olive oil and season with an extra pinch of salt and pepper. Toss to coat evenly.
Arrange the vegetables on one half of the prepared baking sheet in a single layer. Place the pork tenderloin on the other half of the sheet.
Roast in the preheated oven for 30-40 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized. Stir the vegetables halfway through cooking for even roasting.
Remove the baking sheet from the oven, and let the pork rest for 5 minutes before slicing into medallions.
Serve the roasted pork medallions alongside the roasted vegetables, garnished with a sprinkle of parmesan cheese, if desired. Enjoy!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 12.5 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2212 mg | 47% | |
*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.
