Pin A succulent pork tenderloin roasted with aromatic garlic and a medley of colorful vegetables, perfect for a hearty family dinner.
I first made this roasted garlic pork tenderloin on a chilly autumn weekend, and it quickly became a family favorite. The kitchen filled with warm, comforting aromas as the pork roasted alongside the vegetables, making dinner a cozy affair.
Ingredients
- Pork Tenderloin: 1.5 lb (700 g), trimmed
- Garlic: 4 cloves, minced
- Olive Oil (for pork): 2 tbsp
- Fresh Rosemary: 1 tbsp, chopped (or 1 tsp dried)
- Fresh Thyme: 1 tbsp, chopped (or 1 tsp dried)
- Kosher Salt (for pork): 1 tsp
- Black Pepper (for pork): 1/2 tsp, freshly ground
- Dijon Mustard: 1 tbsp
- Carrots: 2 medium, peeled and cut into 1-inch pieces
- Red Bell Pepper: 1, seeded and cut into chunks
- Yellow Bell Pepper: 1, seeded and cut into chunks
- Red Onion: 1, cut into wedges
- Zucchini: 1, sliced into thick rounds
- Olive Oil (for vegetables): 2 tbsp
- Salt (for vegetables): 1/2 tsp
- Black Pepper (for vegetables): 1/4 tsp
- Fresh Parsley: chopped, for garnish (optional)
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C).
- Prepare 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.
- Assemble:
- 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.
Pin We love gathering around the table for this meal – the kids always fight over the caramelized carrots! Leftovers are rare, but they make an excellent lunch the next day.
Serving Suggestions
This dish pairs beautifully with a crisp green salad or some garlicky mashed potatoes for an even heartier dinner.
Make Ahead & Storage
Prepare the marinade up to a day ahead. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve juiciness.
Frequently Asked Questions
Can I use a different protein? Yes, chicken breast works well, just adjust the roasting time. Want it spicier? Add a pinch of cayenne to the marinade.
Pin This roasted garlic pork tenderloin fills the house with mouthwatering aromas and brings everyone to the table. Enjoy making memories with each savory bite!
Recipe Questions
- → What is the best way to ensure the pork tenderloin stays juicy?
Rubbing the pork with a garlic and herb marinade helps retain moisture, and allowing it to rest after roasting lets juices redistribute for optimal tenderness.
- → Can I substitute different vegetables in this dish?
Yes, root vegetables like potatoes or sweet potatoes can be added for extra heartiness, or seasonal vegetables can be used based on availability.
- → How do I know when the pork is properly cooked?
Use a meat thermometer to check for an internal temperature of 145°F (63°C), ensuring it is safely cooked but still juicy.
- → What herbs complement the roasted pork and vegetables?
Fresh rosemary and thyme are used here, adding aromatic and savory notes that enhance the pork and vegetable flavors.
- → Is this dish suitable for a gluten-free diet?
Yes, the ingredients are naturally gluten-free, but it’s important to verify the mustard and spices used do not contain gluten contamination.
- → How can I enhance the flavor of the vegetables while roasting?
Tossing the vegetables in olive oil, salt, and pepper before roasting helps caramelize them, bringing out their natural sweetness and depth.