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.
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)
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.
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.