Roasted Garlic Pork Tenderloin

A succulent pork tenderloin roasted with aromatic garlic and a medley of colorful vegetables, perfect for a hearty family dinner.

I first made this pork tenderloin recipe on a chilly evening when I wanted something both filling and vibrant. Everyone was instantly drawn to the savory aroma, and the colors of the roasted vegetables made it an inviting centerpiece.

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

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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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 Pork and Veggies:

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 Pork:

Remove from oven. Let the pork rest for 5 minutes before slicing

Slice & Serve:

Slice the pork and serve with the roasted vegetables. Garnish with fresh parsley if desired

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My family loves gathering around the table to share this meal after a busy day. There's always a sense of comfort when we pass the tray and everyone helps themselves.

Serving Suggestions

Pair this dish with quinoa, brown rice, or crusty bread to soak up those wonderful pan juices. A crisp green salad or some steamed green beans also complement the roasted flavors beautifully.

Nutrition

Each serving provides about 325 calories, 15 g total fat, 15 g carbohydrates, and 33 g protein. It's naturally gluten-free, but double-check your mustard and spice labels for possible gluten contamination.

Variations

Try adding chopped potatoes or sweet potatoes to the vegetables for a heartier meal. You can also substitute pork with chicken breast, though you will need to monitor the cooking time for doneness.

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Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Every bite bursts with flavor and warmth. Sit back and enjoy this easy crowd-pleaser with the ones you love.

Recipe FAQs

→ What is the best way to ensure the pork stays juicy?

Coating the pork with a garlic and herb marinade and roasting it at a high temperature helps seal in juices. Letting it rest before slicing also locks in moisture.

→ Can I use different vegetables in this dish?

Yes, feel free to add or substitute vegetables like potatoes or sweet potatoes for a heartier variation, adjusting roasting time accordingly.

→ How do I know when the pork tenderloin is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 145°F (63°C) to ensure safe and tender results.

→ What herbs complement the garlic in this dish?

Fresh rosemary and thyme add fragrant, savory notes that pair beautifully with garlic and pork.

→ Is this dish suitable for gluten-free diets?

Yes, but be sure to verify that the mustard and spices used do not contain gluten to keep it safe.