Pork Tenderloin with Roasted Vegetables

Ingredients

• Salt and pepper (to taste)
• Rosemary (1 teaspoon)
• Oregano (1 teaspoon)
• Red onion (1, sliced)
• Bell peppers (2, sliced)
• Carrots (4 medium, sliced)
• Potatoes (4 medium, cut into chunks)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Dried thyme (1 teaspoon)
• Garlic powder (1 teaspoon)
• Olive oil (2 tablespoons)
• Pork tenderloin (1 pound)

Instructions

1. Preheat the oven to 425°F.
2. Season the pork tenderloin with garlic powder, dried thyme, salt, and black pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
5. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F.
6. While the pork is roasting, prepare the roasted vegetables.
7. In a large baking dish, toss the potatoes, carrots, bell peppers, and red onion with olive oil, oregano, rosemary, salt, and pepper.
8. Spread the vegetables in a single layer and roast in the oven for 20-25 minutes, or until tender and golden brown.
9. Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing.
10. Serve the sliced pork tenderloin with the roasted vegetables.