What internal temperature should the pork reach?

The pork tenderloin should reach 145°F (63°C) internally for safe and juicy results.

Can I substitute the vegetables used in this dish?

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

Rest the pork for 5 minutes before slicing to retain its juices.

Yes, it is gluten-free, but check mustard and spice labels to avoid gluten contamination.

Chicken breast can be used; adjust cooking time accordingly to ensure proper doneness.

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

I first cooked this roasted garlic pork tenderloin for my family on a chilly weekend and it became an instant favorite for both its ease and taste.

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)

Prep 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
Roast:: Place the pork tenderloin in the center of the baking sheet, nestling it among the vegetables. 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 & Serve:: Remove from oven. Let the pork rest for 5 minutes before slicing. Slice the pork and serve with the roasted vegetables. Garnish with fresh parsley if desired

This dish always brings everyone to the table quickly, and the colorful vegetables add festive cheer to family meals.

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

Contains mustard. Gluten-free, but double-check mustard and spice labels for possible gluten contamination

Per serving: Calories 325, Total Fat 15 g, Carbohydrates 15 g, Protein 33 g

Enjoy every juicy slice of pork tenderloin with bright vegetables. This one-pan meal is sure to please everyone at your dinner table.

→ What internal temperature should the pork reach?: The pork tenderloin should reach 145°F (63°C) internally for safe and juicy results.
→ Can I substitute the vegetables used in this dish?: Yes, root vegetables like potatoes or sweet potatoes can be added for extra heartiness.
→ How long should I let the pork rest after roasting?: Rest the pork for 5 minutes before slicing to retain its juices.
→ Is this dish suitable for gluten-free diets?: Yes, it is gluten-free, but check mustard and spice labels to avoid gluten contamination.
→ Can I use a different protein instead of pork tenderloin?: Chicken breast can be used; adjust cooking time accordingly to ensure proper doneness.