Pin A succulent pork tenderloin roasted with aromatic garlic and a medley of colorful vegetables is perfect for a hearty family dinner. This wholesome dish combines savory flavors and beautiful colors to make any meal extra special.
I first made this roasted garlic pork tenderloin when I wanted a comforting & satisfying dinner that would please everyone. The aroma from the oven and the tender, juicy pork quickly made it a family favorite.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Pork & Marinade: 1.5 lb (700 g) pork tenderloin, trimmed, 4 cloves garlic, minced, 2 tbsp olive oil, 1 tbsp fresh rosemary, chopped (or 1 tsp dried), 1 tbsp fresh thyme, chopped (or 1 tsp dried), 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp Dijon mustard
- Vegetables: 2 medium carrots, peeled and cut into 1-inch pieces, 1 red bell pepper, seeded and cut into chunks, 1 yellow bell pepper, seeded and cut into chunks, 1 red onion, cut into wedges, 1 zucchini, sliced into thick rounds, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Garnish: Fresh parsley, chopped (optional)
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Make Marinade:
- In a small bowl, mix garlic, 2 tbsp olive oil, rosemary, thyme, salt, pepper, and Dijon mustard. Rub this mixture all over the pork tenderloin.
- Prepare Vegetables:
- Arrange the 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, and toss to coat.
- Arrange and Roast:
- Place the pork tenderloin in the center of the baking sheet, nestling it among the vegetables. Roast for 30–35 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and caramelized.
- Rest and Serve:
- Remove from oven. Let the pork rest for 5 minutes before slicing. Slice the pork and serve with the roasted vegetables. Garnish with fresh parsley if desired.
Pin Sharing this meal has become a small family tradition. Everyone gathers around the table to enjoy each bite, making weekends feel more special together.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Large baking sheet, small mixing bowl, chefs knife, cutting board, meat thermometer
Allergen Information
Dish contains mustard. Double check all labels to maintain gluten-free status especially if any guest has food sensitivities.
Nutritional Information
Each serving has about 325 calories, 15 g total fat, 15 g carbohydrates, and 33 g protein.
Pin 
This recipe is sure to bring warmth to any table. Serve with a crisp white wine for a finishing touch your guests will love.
Recipe FAQ
- → How do I know when the pork tenderloin is fully cooked?
Use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for safe consumption.
- → Can I substitute the pork tenderloin with another protein?
Yes, chicken breast can be used instead but adjust the cooking time to ensure it cooks through without drying out.
- → What vegetables work best for roasting with pork?
Root vegetables like carrots and starchy vegetables like bell peppers, zucchini, and onions roast well and complement the pork’s flavors.
- → Is it important to let the pork rest after roasting?
Resting allows the juices to redistribute, resulting in a moist and tender texture when sliced.
- → Can I prepare the dish ahead of time?
You can marinate the pork and chop the vegetables ahead, then roast just before serving for best freshness.
