Roasted Pork Tenderloin and Seasoned Veggies

I don’t know about all other households but we don’t complement meals in words.  We usually just do it in unintelligible grunts and groans.  Usually because we’ve eaten so much that all we have the energy to do is lapse into a food coma.

This was one of those meals.  All Devon did was grunt, after going back for seconds.  Remember, Devon doesn’t do seconds unless he really likes it.

As good as this was, it was also pretty easy.  There are a few steps, but none of them are all that complicated.  Everything, eventually, goes on a sheet pan and just goes in the oven.  Dinner is ready in an hour.

The best part is, this is very versatile.  You could do this with any cut of pork you like; I just use tenderloin because it’s usually a pretty good size for Devon and I without leftovers.  For the veggies, it can be random.  In our veggie drawer we had a pepper that was a day or two from being done, half an onion, and some baby carrots that were almost done.  In reality, you can roast almost any vegetable (that’s not super frilly), so I just picked them all and roasted them all.   Why waste food? But you can use whatever veggies you like or need to use up in your house.

Roasted Pork Tenderloin and Roasted Seasoned Veggies

  • Servings: 2-3
  • Time: 1 hour
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Ingredients:

  • 1 1/2lb pork tenderloin
  • 1 1/2 – 2lb baby red potatoes, quartered
  • 1 1/2 cup baby carrots (I halved the big ones and just left the little ones whole)
  • 1 red pepper, chopped in large chunks
  • 1/2 onion, chopped in large chunks
  • 6 cloves garlic; divided
  • 2 tbsp fresh flat leaf parsey
  • 1 tsp fresh rosemary
  • 1 tbsp dijon mustard
  • 1 tsp dried thyme,  divided
  • 1 1/2 tsp paprika, divided
  • 3 tsp italiian seasoning, divided
  • 2 tsp garlic pepper seasoning (can just use 1 tsp garlic powder and 1 tsp pepper if you prefer)
  • 2 tsp Season All, divided (can sub with kosher salt)
  • pepper
  • olive oil

1.Preheat oven to 500F.  In a bowl, combine potatoes, peppers, carrots, onions (or your chosen veggies) with about 1/4 to 1/3 cup of olive oil (may vary depending on the veggies you use), 3 cloves of garlic, grated or very finely chopped, rosemary, parsley, 1/2 tsp thyme, 1 tsp paprika, 2 tsp italian seasoning, garlic pepper seasoning, 1 tsp season all (or salt), pinch of black pepper.  Mix well to combine.  You can also throw all the seasonings into a freezer bag and combine that way if you prefer.

2. Dump veggies onto a foil-lined baking sheet that has been oiled or sprayed with cooking spray.  Make sure that they are in an even layer on the baking sheet and put them in the oven at 500F for 20 minutes.  For me, this high temp is what gives roasted veggies that nice crispy exterior that I love.

3. While the veggies start roasting, in a small bowl combine the dijon, about 1 tbsp of olive oil and the rest of the thyme, paprika, italian seasoning, season all, and one clove of garlic grated.

4. Using a sharp knife cut four small slits in the pork and insert the halved garlic cloves throughout the loin.  Then take the dijon dressing you created and spread it all over the meat and massage it into the meat a bit.  Allow the meat to sit and marinate on the counter for about 10 minutes while the veggies finish roasting.

5. After 20 minutes in the oven, pull the veggies out and immediately kick the heat back to 425F.  Place the loin on top of the veggies in the middle of the backing sheet.  Place baking sheet back in the oven and roast all for about 30-40 minutes or until a meat thermometer reads 165-170 degrees.

6.  Allow the meat to rest for about 10 minutes before slicing.  Serve with a little gravy, if you fancy.

7. Enjoy!!

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