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 when my family wanted something delicious yet simple on a weeknight. The aroma as the pork and vegetables roasted truly filled our kitchen and made everyone excited to gather for dinner.

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

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Preheat Oven:

Set the oven to 425°F (220°C).

Make Marinade:

In a small bowl, combine garlic, 2 tbsp olive oil, rosemary, thyme, salt, pepper, and Dijon mustard. Rub mixture all over 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 1/2 tsp salt and 1/4 tsp pepper, and toss to coat.

Assemble:

Place pork tenderloin in center of baking sheet among vegetables.

Roast:

Roast 30 to 35 minutes until pork reaches internal temperature of 145°F (63°C) and vegetables are tender and caramelized.

Rest & Slice:

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

Serve:

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

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This dish instantly became a comfort meal in our home. My kids love helping arrange the vegetables around the pork before it goes in the oven.

Required Tools

Large baking sheet, small mixing bowl, chefs knife, cutting board, meat thermometer

Allergen Information

Contains mustard. Gluten-free, but always 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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Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Serve this pork tenderloin with a dry white wine or a simple side salad for the perfect meal. The leftovers also make a delicious lunch the next day.

Recipe FAQ

→ What is the ideal internal temperature for the pork?

Cook pork tenderloin until it reaches 145°F (63°C) to ensure it is safe and juicy.

→ Can I substitute the vegetables?

Yes, root vegetables like potatoes or sweet potatoes can be added for extra heartiness.

→ How long should the pork rest before slicing?

Let the pork rest for 5 minutes post-roasting to retain its juices.

→ What herbs are best with garlic for this dish?

Fresh rosemary and thyme complement garlic well, enhancing the pork's flavor.

→ Can I use chicken instead of pork?

Yes, chicken breast can be used but adjust cooking time accordingly for safe doneness.