# What you need:
→ Pork & Marinade
01 - 1.5 lb trimmed pork tenderloin
02 - 4 cloves garlic, minced
03 - 2 tbsp olive oil
04 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
05 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)
06 - 1 tsp kosher salt
07 - 1/2 tsp freshly ground black pepper
08 - 1 tbsp Dijon mustard
→ Vegetables
09 - 2 medium carrots, peeled and cut into 1-inch pieces
10 - 1 red bell pepper, seeded and chopped
11 - 1 yellow bell pepper, seeded and chopped
12 - 1 red onion, cut into wedges
13 - 1 zucchini, sliced into thick rounds
14 - 2 tbsp olive oil
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ Garnish
17 - Fresh parsley, chopped (optional)
# How to Make It:
01 - Set oven temperature to 425°F.
02 - Combine garlic, 2 tablespoons olive oil, rosemary, thyme, salt, pepper, and Dijon mustard in a bowl. Evenly rub mixture over pork tenderloin.
03 - Place carrots, red and yellow bell peppers, red onion, and zucchini on a large baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, then toss to coat evenly.
04 - Position the pork tenderloin centrally on the baking sheet among the vegetables.
05 - Cook for 30 to 35 minutes until pork reaches an internal temperature of 145°F and vegetables are tender with caramelized edges.
06 - Remove from oven and allow pork to rest for 5 minutes before slicing.
07 - Slice pork and serve alongside roasted vegetables. Garnish with chopped fresh parsley if desired.
