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Herb-Crusted Pork Tenderloin with Seasonal Roasted Vegetables
This recipe is a true celebration of flavors, bringing together a succulent pork tenderloin, seasoned with an aromatic blend of herbs, and a rainbow of roasted seasonal vegetables. The tenderloin is seared to perfection, locking in all its juices before being roasted to a golden-brown finish. Paired with the caramelized, oven-roasted vegetables, this dish is a symphony of textures and tastes that will make any meal feel like a special occasion. This recipe is deeply rooted in traditional American cuisine, where roasting is a favored method to bring out the natural flavors of meats and 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
- Preheat your oven to 425°F (220°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the sliced pork tenderloin alongside the roasted vegetables. Enjoy!
Tips
- For a touch of freshness, sprinkle some chopped parsley over the dish before serving.
- The roasted vegetables can be customized based on seasonality and personal preference.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 400 Fat: 14g Carbs: 34g Protein: 35g Sodium: 750mg Sugar: 7g
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