Best 7 Roasted Pork Tenderloin With Vegetables Recipes

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Embark on a culinary journey with our succulent Roasted Pork Tenderloin with Vegetables, a harmonious blend of flavors that will tantalize your taste buds. This delectable dish features tender and juicy pork tenderloin, expertly roasted to perfection, complemented by a vibrant array of roasted vegetables. The medley of carrots, parsnips, potatoes, and Brussels sprouts adds a delightful sweetness and crunch, while the savory herbs and spices infuse every bite with an aromatic burst of flavor. As the pork and vegetables roast together, they release their natural juices, creating a flavorful jus that enhances the overall taste experience. Whether you're hosting a special occasion dinner or seeking a comforting weeknight meal, this roasted pork tenderloin with vegetables is sure to become a favorite in your culinary repertoire. Dive into the detailed recipe and discover the secrets to creating this mouthwatering dish that will leave your family and friends craving for more.

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ROAST PORK TENDERLOIN WITH ROASTED VEGETABLES



Roast Pork Tenderloin with Roasted Vegetables image

How to roast pork tenderloin recipe with time for how long to bake. Herb and garlic rub and harvest vegetables - onion, carrots, potatoes, eggplant mushrooms.

Provided by Steve Cylka

Categories     Main Course

Time 1h15m

Number Of Ingredients 12

2 pork tenderloins
2 medium onion (, chopped)
5 medium carrots (, peeled and chopped)
4 medium potatoes (, chopped)
2 asian eggplant (or 1 standard eggplant) (, chopped)
10 mushrooms (, halved)
4 tbsp oil
6 cloves garlic (, minced)
1 tbsp salt
1 tbsp black pepper
1 tbsp oregano
2 tsp paprika

Steps:

  • Preheat oven to 400F.
  • Spread roasted vegetables evenly across the bottom of a roasting pan. Drizzle oil all over the vegetables.
  • Roast vegetables for 30-35 minutes or until the vegetables are just starting to get tender.
  • Trim the pork tenderloin of any excess fat and membrane.
  • Make the seasoning rub by mixing together the minced garlic, salt, black pepper, oregano and paprika. Rub all over the pork tenderloin.
  • Move the vegetables in the middle to make room to place the pork tenderloin. Lay the pork tenderloin in the cleared out area, making sure that the pork tenderloin are not touching each other.
  • Place back into the oven and roast until the pork tenderloin is cooked and reaches an internal temperature of 145F, about 25 minutes.
  • If desired, garnish with minced fresh parsley.
  • Serve.

Nutrition Facts : Calories 440 kcal, Carbohydrate 39 g, Protein 43 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1309 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving

ROASTED PORK TENDERLOIN AND VEGETABLES



Roasted Pork Tenderloin and Vegetables image

This delicious and easy recipe for Roasted Pork Tenderloin and Vegetables is the perfect one pan dinner.

Provided by Linda Larsen

Categories     Entree     Side Dish

Time 1h5m

Yield 4

Number Of Ingredients 7

1 pound pork tenderloin
1/2 teaspoon seasoned salt
2 onions, wedged
3 carrots, cut into chunks
2 Yukon gold potatoes , wedged
1/2 teaspoon dried Italian seasoning
2 tablespoons unsalted butter

Steps:

  • Gather the ingredients.
  • Preheat the oven to 425 F. In a 9 x 13-inch pan, place the pork tenderloin and sprinkle evenly with the seasoned salt. Arrange all of the vegetables around the pork, then dot everything with the butter and sprinkle with the Italian seasoning.
  • Roast, uncovered for 35 minutes so everything browns nicely.
  • Then cover the pan with foil and roast another 10 to 15 minutes longer until pork is cooked to at least 145 F and the vegetables are tender.

Nutrition Facts : Calories 376 kcal, Carbohydrate 36 g, Cholesterol 98 mg, Fiber 5 g, Protein 34 g, SaturatedFat 5 g, Sodium 296 mg, Sugar 5 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g

ROASTED PORK TENDERLOIN WITH ROSEMARY THYME VEGETABLES



Roasted Pork Tenderloin with Rosemary Thyme Vegetables image

Fill your tummy with this pork tenderloin oven roasted recipe. Roast alongside onions and baby carrots seasoned with rosemary and thyme and then serve with hearty red potatoes! Photo credit: Lindsay Landis from Love & Olive Oil.

Provided by McCormick

Categories     Entrees,

Yield 4

Number Of Ingredients 9

1 1/2 tsps McCormick® Thyme Leaves
1 tsp McCormick® Paprika
1 tsp McCormick® Rosemary Leaves finely crushed
1 tsp Sea Salt from McCormick® Sea Salt Grinder
1 pound red potatoes, unpeeled, cut into 1-inch chunks
1 medium red onion, cut into 1 1/2-inch chunks
1 cup baby carrots
2 tbsps olive oil
1 pork tenderloin (about 1 pound)

Steps:

  • Preheat oven to 425°F. Mix thyme, paprika, rosemary and sea salt in small bowl. Set aside. Place potatoes, onion and carrots in medium bowl. Add oil and 1 tablespoon of the spice mixture; toss to coat well. Place vegetables in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
  • Roast 15 minutes, stirring occasionally. Meanwhile, coat pork evenly with remaining 1 1/2 teaspoons spice mixture. Push vegetables to one side of pan. Place pork on other side of pan. Roast 20 minutes longer or until pork is desired doneness, stirring vegetables occasionally. Place pork on cutting board. Let stand 5 minutes before slicing.
  • Meanwhile, scrape pan drippings with spatula and stir to incorporate into the vegetables. Lift foil edges to seal the vegetables in a pouch. Let stand 5 minutes to allow vegetables to absorb flavors. Serve vegetables with sliced pork.

Nutrition Facts : Calories 312 Calories

ROASTED PORK TENDERLOIN WITH VEGETABLES



Roasted Pork Tenderloin with Vegetables image

Roast pork tenderloin and vegetables together in the same pan for an easy one-dish dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 pork tenderloin (1 lb)
2 teaspoons garlic-pepper blend
2 medium baking or Yukon gold potatoes, peeled
4 small zucchini (1 lb)
1 1/2 cups frozen small whole onions (from 1-lb bag)
2 tablespoons butter or margarine, melted
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt

Steps:

  • Heat oven to 425°F. Rub oil over pork; sprinkle with garlic-pepper blend. In ungreased 15x10x1-inch pan, place pork. Insert ovenproof meat thermometer horizontally into center of thickest part of pork.
  • Cut potatoes and zucchini in half lengthwise. Arrange potatoes, zucchini and onions around pork. Drizzle butter over vegetables; sprinkle with thyme and salt.
  • Roast uncovered 30 to 40 minutes or until thermometer reads 160°F. Cut pork into thin slices. Serve with vegetables.

Nutrition Facts : Calories 320, Carbohydrate 21 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

PORK TENDERLOIN WITH ROASTED FALL VEGETABLES



Pork Tenderloin with Roasted Fall Vegetables image

This roasted dinner is easy enough for any weeknight but special enough for a heart weekend supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 9

Coarse salt and ground pepper
4 garlic cloves, minced
2 tablespoons plus 2 teaspoons extra-virgin olive oil
2 pork tenderloins (about 2 pounds total), excess fat and silver skin removed
1 pound brussels sprouts, trimmed and quartered (6 cups)
1 1/2 pounds small parsnips (about 12), peeled and thinly sliced
2 medium red onions, cut into 1/2-inch wedges
1 tablespoon chopped fresh thyme leaves
2 tablespoons fresh lemon juice

Steps:

  • Heat broiler. On a cutting board, sprinkle a generous pinch of salt over garlic and drag the blade of a knife at an angle across mixture until a paste forms. Transfer garlic paste to a small bowl and whisk in 2 teaspoons oil. Place pork on a broilerproof rimmed baking sheet. Rub all over with garlic oil and season with salt and pepper. Broil until browned, about 10 minutes, flipping once. On another rimmed baking sheet, toss together brussels sprouts, parsnips, onions, thyme, and 2 tablespoons oil; season with salt and pepper.
  • Reduce heat to 450 degrees, with racks in upper and lower thirds. Roast vegetables on bottom rack and pork on top rack, about 10 minutes (a thermometer should read 145 degrees when inserted in center of pork). Remove pork from oven, transfer to a cutting board, and tent with foil. Transfer vegetables to top rack and roast until tender and browned in spots, 15 minutes. Remove from oven; toss with lemon juice. Refrigerate half of 1 tenderloin for another use. Thinly slice remaining pork; serve with vegetables.

Nutrition Facts : Calories 340 g, Fat 12 g, Fiber 14 g, Protein 15 g, SaturatedFat 3 g

PORK TENDERLOIN WITH ROASTED VEGETABLES



Pork Tenderloin with Roasted Vegetables image

Bake pork tenderloin and sprinkled it with rosemary, sage, salt and pepper - a delicious dinner ready in less than an hour and served with roasted vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 10

2 pork tenderloins (each about 3/4 pound)
1 pound baby-cut carrots
2 pounds new potatoes (16 to 20), cut in half
1 medium onion, cut into wedges
6 whole cloves garlic
1 tablespoon olive or canola oil
2 teaspoons dried rosemary leaves, crumbled
1 teaspoon dried sage leaves, crumbled
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 450°. Spray shallow roasting pan with cooking spray. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork. Place carrots, potatoes, onion and garlic around pork. Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.
  • Bake uncovered 25 to 30 minutes or until thermometer reads 155°. Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160° and pork is slightly pink in center. Serve pork with vegetables and garlic.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 70 mg, Fiber 6 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg

ROASTED PORK TENDERLOIN WITH VEGETABLES



Roasted Pork Tenderloin with Vegetables image

Roasted Pork Tenderloin and Vegetables is slow cooked in a dutch oven or covered roasting pan. It combines browned pork tenderloin with onions, potatoes, carrots, fire roasted tomatoes and a perfect blend of common pantry spices in a super easy gravy that almost prepares itself. It cooks up so tender in a little over an hour....

Provided by Beth Pierce

Categories     Pork

Time 1h10m

Number Of Ingredients 14

2 Tbsp olive oil
1 1/2 lb pork tenderloin trimmed
2 medium onions cut in eighths
1 1/4 c low sodium chicken or beef broth
4 small red potatoes quartered
3 large carrots peeled and cut in chunks
1 can (14.5 ounce) fire roasted tomatoes
1 Tbsp worcestershire sauce
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder
1/2 tsp garlic powder
2 Tbsp cornstarch
salt & pepper

Steps:

  • 1. Heat olive oil in dutch oven or skillet over medium; brown pork tenderloin on all sides. Remove from skillet and set aside. Add onion and cook for 2-3 minutes. Add 1 cup chicken broth and stir to remove brown bits from the bottom of the pan.
  • 2. If using covered roasting pan transfer liquid and onions now.
  • 3. Add potatoes, carrots, fire roasted tomatoes, Worcestershire Sauce, oregano, basil, onion powder and garlic powder. Stir to coat vegetables. Place roast on top of vegetables, cover and bake for 325 degrees for 1 hour or just until vegetables are tender. Remove pork tenderloin to cutting board. Remove vegetables to bowl. Whisk together 1/4 cup chicken broth and cornstarch. Place cooked broth from roasting pan in large saucepan over low heat (this can also be done right in the dutch oven) whisk in cornstarch mixture; continue whisking and cooking until slightly thickened. Cut roast and add it and the vegetables to the gravy. Stir gently to combine and simmer over low just until warmed.
  • 4. NOTES If you like your pork tenderloin a little less done remove it about 20-30 minutes early and wrap in a loose tent foil. Place the rest of the vegetables, broth and tomatoes back in the oven and finish cooking until fork tender. Once the vegetables are done remove them from the pan, make the gravy, slice the pork tenderloin and add it and the vegetables back to the pan.

Tips:

  • Choose a good quality pork tenderloin: Look for a tenderloin that is firm to the touch and has a light pink color.
  • Marinate the pork tenderloin: Marinating the pork tenderloin in a mixture of olive oil, herbs, and spices will help to add flavor and keep it moist during cooking.
  • Roast the pork tenderloin at a high temperature: This will help to create a crispy outer layer and a juicy interior.
  • Use a meat thermometer to ensure that the pork tenderloin is cooked to your desired doneness: The internal temperature of the pork tenderloin should be 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
  • Let the pork tenderloin rest before slicing: This will help to keep the juices from running out of the pork tenderloin.
  • Serve the pork tenderloin with your favorite sides: Roasted vegetables, mashed potatoes, and green beans are all great options.

Conclusion:

Roasted pork tenderloin with vegetables is a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can ensure that your pork tenderloin is cooked to perfection and that your vegetables are roasted to perfection. So next time you're looking for a quick and easy dinner, give this recipe a try!

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