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Roasted Pork Tenderloin with Rosemary Thyme Vegetables

When the weather cools, it's time to turn on the oven. This easy recipe roasts both the pork tenderloin and the vegetables in the same pan with delicious results. Photo credit: Lindsay Landis from Love & Olive Oil.

Ingredients
Serves:
Directions
15 mins Prep time 35 mins Cook time
15 mins Prep time
35 mins Cook time
  • 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 information

(Amount per serving)

  • Calories: 312Cholesterol: 65mg
  • Sodium: 469mgProtein: 26g
  • Total Fat: 12gFiber: 4g
  • Carbohydrate: 25g

Ratings & Reviews: 2

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Comments

  • Cary on 02/26/2014

    Flavors compliment each other, easy to prepare, will make again

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  • John H. on 11/24/2013

    Made this dish the other night and found it to be subtle in flavor and very tasty not to mention easy to make. I have never roasted a pork tenderloin before (I'm a griller) but was pleasantly surprised! Only critique I have is I'd start the carrots in the oven 5 minutes before adding the rest of the veggies (they had a bit of a "bite" to them), will definitely make again.

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