Description
Enjoy a simple, delicious one-pan meal with this easy roast pork tenderloin and roasted vegetables. Everything cooks together for minimal cleanup and maximum flavor.
Ingredients
Scale
- 1.5 pounds pork tenderloin
- 1 pound baby potatoes, halved or quartered
- 1 pound broccoli florets
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potatoes and red onion with 1 tablespoon of olive oil, rosemary, thyme, garlic powder, salt, and pepper.
- Spread the seasoned potatoes and onion in a single layer on a large baking sheet.
- Roast for 20 minutes.
- While the potatoes and onion are roasting, toss the broccoli florets with the remaining 1 tablespoon of olive oil, salt, and pepper.
- Pat the pork tenderloin dry and season it generously with salt and pepper.
- After 20 minutes, remove the baking sheet from the oven. Add the seasoned broccoli to the baking sheet around the potatoes and onion.
- Place the seasoned pork tenderloin in the center of the baking sheet among the vegetables.
- Return the baking sheet to the oven and roast for another 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and slightly caramelized.
- Let the pork rest for 5-10 minutes before slicing.
- Serve the sliced pork tenderloin with the roasted vegetables.
Notes
- You can substitute other vegetables like carrots, bell peppers, or Brussels sprouts.
- For extra flavor, add a squeeze of lemon juice over the roasted vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg