Spoon Simple
Pork Tenderloin with Roasted Root Vegetables
Tender, juicy pork tenderloin roasted alongside hearty root vegetables creates a simple yet elegant meal. This one-pan wonder is perfect for a satisfying Sunday dinner.
Prep 20 min
Cook 50 min
Total 1h 10m
Serves 6
Ingredients
Step 1 — For the Roast
- 1 (1.5-2 lb) pork tenderloin
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Step 2 — For the Vegetables
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb sweet potatoes, peeled and cut into 1-inch cubes
- 1 large yellow onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat and Prep Pork
Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Rub it with 1 tbsp olive oil, then season generously with rosemary, thyme, garlic powder, salt, and pepper.
- 2
Prepare Vegetables
In a large bowl, combine the Brussels sprouts, carrots, sweet potatoes, and onion wedges. Drizzle with 2 tbsp olive oil. Sprinkle with rosemary, thyme, salt, and pepper. Toss to coat evenly.
- 3
Arrange for Roasting
Spread the seasoned vegetables in a single layer on a large baking sheet. Place the seasoned pork tenderloin on top of or nestled amongst the vegetables.
- 4
Roast
Roast for 35-50 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and slightly caramelized. Cooking time will vary based on the thickness of the tenderloin and size of the vegetable pieces. Turn vegetables halfway through.
- 5
Rest and Serve
Remove the baking sheet from the oven. Let the pork tenderloin rest for 10 minutes before slicing. Serve the sliced pork with the roasted root vegetables.
Nutrition per serving: 590 cal · 48g protein · 50g carbs · 28g fat · 12g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
