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.
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:
- 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
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Roasted garlic pork tenderloin is always a hit at our weekend gatherings, with everyone racing for seconds especially when served straight from the oven.
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)
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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.