Pork Tenderloin with Roasted Vegetables
A versatile, elegant protein-and-vegetable main where tender, juicy pork pairs with your choice of roasted seasonal vegetables and finishing sauces. Customize with different vegetable combinations and flavor profiles to suit any cuisine or preference.
Ingredients
Method
Preheat oven to 425°F. Pat the pork tenderloin dry with paper towels.
In a small bowl, combine 2 tbsp olive oil, minced garlic, rosemary, salt, and black pepper. Rub this mixture all over the pork tenderloin.
On a large sheet pan, toss carrot, yellow squash, red onion, and bell pepper with remaining 1 tbsp olive oil, salt, and pepper. Arrange vegetables around the edges of the pan.
Place the seasoned pork tenderloin in the center of the sheet pan, surrounded by vegetables. Roast for 25–35 minutes, until a meat thermometer inserted into the thickest part reads 145°F for medium-rare.
Remove the sheet pan from the oven and transfer the pork to a cutting board. Tent loosely with foil and rest for 5 minutes.
While the pork rests, whisk together honey, Dijon mustard, lemon juice, and fresh thyme in a small bowl.
Slice the pork tenderloin into ½-inch-thick slices. Arrange on a platter with the roasted vegetables, drizzle with the honey-mustard sauce, and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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