I started roasting pork tenderloin about a decade ago and this Roasted Pork Tenderloin with Vegetables has been my go-to recipe, it’s light and pretty healthy. Pork tenderloin is the most tender part of the pig and super lean. It doesn’t have much flavor so the key is to have it under the rub, let it marinated and roast it on top of the veggies like carrots, onion, fennel and potatoes. The key to juicy pork is just like other meat, let it rest after it’s cooked for 10-15 minutes before cutting into it. Otherwise, all the yummy juice will run out and the meat will hang dry and that’s an unfortunate situation.
I adapted this Roasted Pork Tenderloin with Vegetables from Ina Garten’s recipe, she’s the queen of roasting. I love that she uses all the fresh ingredients and keeps it simple. It’s also great to serve with some chutney
Let’s cook some food!
Preheat the oven to 425 ºF.
Blend the garlic, salt and thyme leaves in a food processor
Add the Dijon mustard
Spread the mustard mixture over the pork tenderloin. You may have to tie it with kitchen twine
Allow it to sit at room temperature for at least 30 minutes.
Meanwhile, toss fennel, carrots, potatoes and onion in the roasting pan with regular olive oil, melted butter, about 2 teaspoons of salt and 1 teaspoon of pepper.
Roast the veggies for about 20 minutes.
Place the pork on top of the veggies and roast for another 30-40 minutes, or until the meat thermometer
Remove the pork from the pan and return the veggies to the oven. Cover the pork with aluminum foil and allow it to rest for 15 minutes.
Check the veggies every 5 minutes to make sure they’re not overcooked.
Slice the pork into thick slices.
Arrange the meat and veggies on a platter. Serve with some mango or apple chutney. Enjoy!
Hope you give this Roasted Pork Tenderloin and Vegetables recipe a try and let me know how it goes. The recipe card and comment box are below.
- 2 garlic cloves (minced)
- 1 tablespoon salt
- 1 tablespoon fresh thyme leaves
- ¼ cup Dijon mustard
- 1 (3 lbs.) boneless pork tenderloin
- 3 small fennel bulbs, tops removed, quartered
- 8-10 carrots, thickly sliced diagonally
- 8-10 small Yukon Gold potatoes, quartered
- 1 yellow onion, thickly sliced
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter (1/2 stick), melted
- salt
- freshly ground black pepper
- mango or apple chutney (optional)
- Preheat the oven to 425 ºF.
- Blend the garlic, salt and thyme leaves in a food processor or a blender with a steel blade. Add the Dijon mustard and blend until combined.
- Spread the mustard mixture over the pork tenderloin. You may have to tie it with kitchen twine if the pork is too flat. We want to keep it round.
- Allow it to sit at room temperature for at least 30 minutes.
- Meanwhile, toss fennel, carrots, potatoes and onion in the roasting pan with regular olive oil, melted butter, about 2 teaspoons of salt and 1 teaspoon of pepper.
- Roast the veggies for about 20 minutes.
- Place the pork on top of the veggies and roast for another 30-40 minutes, or until the meat thermometer inserted into the middle of the pork reads 138 ºF.
- Remove the pork from the pan and return the veggies to the oven. Cover the pork with aluminum foil and allow it to rest for 15 minutes.
- Check the veggies every 5 minutes to make sure they're not overcooked.
- Slice the pork into thick slices. Arrange the meat and veggies on a platter. Serve with some mango or apple chutney. Enjoy!
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