Pin It A succulent pork tenderloin roasted with aromatic garlic and a medley of colorful vegetables, perfect for a hearty family dinner.
Every time I make this roasted garlic pork tenderloin, my kitchen fills with savory aromas that draw everyone to the dinner table before the timer even goes off.
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:
- Preheat the oven to 425°F (220°C)
- Marinate:
- 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
- Combine:
- Place the pork tenderloin in the center of the baking sheet, nestling it among the vegetables
- Roast:
- 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:
- Remove from oven. Let the pork rest for 5 minutes before slicing
- Serve:
- Slice the pork and serve with the roasted vegetables. Garnish with fresh parsley if desired
Pin It 
Roasted garlic pork tenderloin is always a hit at our weekend gatherings, with everyone racing for seconds especially when served straight from the oven.
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
Contains mustard. Gluten-free, but double-check mustard and spice labels for possible gluten contamination.
Nutritional Information
Calories: 325. Total Fat: 15 g. Carbohydrates: 15 g. Protein: 33 g (per serving)
Pin It 
This pork tenderloin recipe is sure to become a regular at your dinner table. Enjoy the robust flavors and easy cleanup every time.
Recipe Questions & Answers
- → What temperature should the pork be cooked to?
Cook the pork tenderloin to an internal temperature of 145°F (63°C) for safe, juicy results.
- → Can I substitute other vegetables?
Yes, root vegetables like potatoes or sweet potatoes work well and add heartiness to the dish.
- → How long should the pork rest after roasting?
Let the pork rest for about 5 minutes after roasting to allow juices to redistribute.
- → What herbs enhance the flavor of this dish?
Fresh rosemary and thyme complement the garlic and mustard, adding aromatic depth.
- → Is this dish gluten-free?
All ingredients are naturally gluten-free, but check mustard and spice labels to avoid contamination.
