Herb-Crusted Pork Tenderloin with Seasonal Roasted Vegetables

Ingredients

Pork tenderloin

1 (about 1-1.5 lbs)

Olive oil

2 tablespoons

Garlic powder

1 teaspoon

Dried thyme

1 teaspoon

Salt

1 teaspoon, plus more to taste

Black pepper

1/2 teaspoon, plus more to taste

Potatoes

1 lb, cubed

Carrots

2, peeled and cut into chunks

Bell peppers

2, cut into strips

Red onion

1, cut into wedges

Oregano

1 teaspoon

Rosemary

1 teaspoon

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the garlic powder, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Rub this mixture all over the pork tenderloin.
3. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the pork tenderloin and sear on all sides until browned, about 2-3 minutes per side.
4. Transfer the skillet with the pork to the preheated oven and roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F.
5. While the pork is roasting, prepare the roasted vegetables. In a large bowl, toss the potatoes, carrots, bell peppers, and red onion with 1 tablespoon of olive oil, oregano, rosemary, and additional salt and pepper to taste.
6. Spread the vegetables in a single layer on a baking sheet and roast in the oven along with the pork for 20-25 minutes, or until tender and golden brown.
7. Once the pork is done, remove it from the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful.
8. Serve the sliced pork tenderloin alongside the roasted vegetables. Enjoy!