Save to Pinterest A succulent pork tenderloin roasted with aromatic garlic and a medley of colorful vegetables is perfect for a hearty family dinner. This dish delivers juicy meat nestled among caramelized, tender vegetables that soak up all the savory pan juices for a truly satisfying meal.
I remember serving this garlic pork tenderloin on a chilly evening when my family all gathered around the table, and the inviting aroma brought everyone to the kitchen faster than I could slice the meat. It quickly became a go-to recipe for us because of how simple and impressive it is.
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)
- Prepare 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 carrots, bell peppers, red onion, and zucchini on a large baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and toss to coat
- Arrange on Sheet:
- Place the pork tenderloin in the center of the baking sheet, nestling it among the vegetables
- Roast Everything:
- Roast for 30–35 minutes, or until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and caramelized
- Rest Meat:
- Remove from oven. Let pork rest for 5 minutes before slicing
- Serve:
- Slice the pork and serve with roasted vegetables. Garnish with fresh parsley if desired
Save to Pinterest This roasted pork tenderloin has become a family favorite, especially when we are celebrating casual special occasions. Everyone enjoys how each colorful bite bursts with well-seasoned flavor.
Serving Suggestions
This dish pairs well with a crisp green salad, crusty bread, or your favorite grain. For festive dinners, serve alongside a dry white wine such as Sauvignon Blanc.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Allergy & Nutrition Info
This recipe contains mustard and is naturally gluten free. Per serving: 325 calories, 15 g total fat, 15 g carbohydrates, 33 g protein.
Save to Pinterest Try this delicious pork tenderloin for your next family meal and enjoy a beautiful balance of flavors and colors. It's an easy way to impress without any fuss!
Answers to Recipe Questions
- → How do I ensure the pork tenderloin stays juicy?
Rub the pork with the garlic-herb mixture and avoid overcooking by roasting until the internal temperature reaches 145°F (63°C), then let it rest for 5 minutes before slicing.
- → Can I add other vegetables to the roasting pan?
Yes, root vegetables like potatoes or sweet potatoes can be added for extra heartiness and flavor variety.
- → What herbs complement the garlic in this dish?
Fresh rosemary and thyme provide aromatic depth that pairs beautifully with the garlic and pork.
- → Is it necessary to use Dijon mustard in the marinade?
Dijon mustard adds a subtle tang and helps the herbs adhere, but it can be omitted or substituted if preferred.
- → How should the vegetables be prepared for roasting?
Chop vegetables into uniform pieces, toss with olive oil, salt, and pepper, then arrange evenly around the pork for even cooking and caramelization.