# Ingredients:
→ Pork & Marinade
01 - 1.5 lb pork tenderloin, trimmed
02 - 4 cloves garlic, minced
03 - 2 tbsp olive oil
04 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
05 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)
06 - 1 tsp kosher salt
07 - 1/2 tsp freshly ground black pepper
08 - 1 tbsp Dijon mustard
→ Vegetables
09 - 2 medium carrots, peeled and cut into 1-inch pieces
10 - 1 red bell pepper, seeded and cut into chunks
11 - 1 yellow bell pepper, seeded and cut into chunks
12 - 1 red onion, cut into wedges
13 - 1 zucchini, sliced into thick rounds
14 - 2 tbsp olive oil
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ Garnish
17 - Fresh parsley, chopped (optional)
# Directions:
01 - Preheat the oven to 425°F (220°C).
02 - In a small bowl, combine garlic, 2 tablespoons olive oil, rosemary, thyme, salt, pepper, and Dijon mustard. Rub the mixture evenly over the pork tenderloin.
03 - On a large baking sheet, arrange the carrots, bell peppers, red onion, and zucchini. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.
04 - Place the pork tenderloin in the center of the baking sheet, nestling it among the vegetables.
05 - Roast for 30 to 35 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.
06 - Remove from oven and let the pork rest for 5 minutes before slicing.
07 - Slice the pork and serve alongside the roasted vegetables. Garnish with chopped fresh parsley if desired.
