4lb Pork Tenderloin With Roasted Vegetables Recipe Ideas

When it comes to a hearty, flavorful dinner that impresses both family and guests, a 4lb pork tenderloin with roasted vegetables is a perfect choice. This dish beautifully balances the tender juiciness of the pork with the natural sweetness and earthiness of a medley of roasted vegetables.

Whether it’s a special occasion or a cozy weekend meal, this recipe is designed to be straightforward yet delicious, ensuring that your kitchen smells like a gourmet restaurant.

The secret lies in the seasoning and the perfect roasting technique that locks in the pork’s moisture while caramelizing the vegetables to golden perfection. Plus, the combination of colors on the plate makes it just as appealing to the eyes as it is to the palate.

Whether you’re a novice cook or a seasoned pro, this recipe will guide you through creating a satisfying, wholesome meal that everyone will love.

Why You’ll Love This Recipe

This recipe is a crowd-pleaser for many reasons. First, pork tenderloin is naturally lean yet incredibly tender when cooked correctly, making it a healthier alternative to fattier cuts of meat.

Roasting it alongside vegetables not only saves time but also allows the flavors to meld beautifully.

Additionally, this dish is versatile — you can easily swap out the vegetables based on what’s in season or what you have on hand. The simple seasoning highlights the natural flavors without overwhelming them, and the hands-off roasting method means minimal prep and cleanup.

It’s perfect for weeknight dinners or a weekend feast!

Ingredients

• 4 lb pork tenderloin, trimmed
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
• Salt and freshly ground black pepper, to taste
• 1 lb baby potatoes, halved
• 3 large carrots, peeled and cut into chunks
• 2 red bell peppers, cut into strips
• 1 large red onion, cut into wedges
• 1 cup Brussels sprouts, halved
• 1 tablespoon balsamic vinegar (optional, for finishing)

Equipment

• Large roasting pan or rimmed baking sheet
• Mixing bowls
• Sharp knife and cutting board
• Meat thermometer
• Aluminum foil
• Basting brush (optional)
• Oven mitts

Instructions

1. Preheat your oven to 425°F (220°C). This high heat will help create a beautiful crust on the pork while roasting the vegetables.
2. Prepare the pork tenderloin: Pat the pork dry with paper towels. In a small bowl, combine 2 tablespoons olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the pork tenderloin, ensuring it is evenly coated.
3. Prepare the vegetables: In a large mixing bowl, toss the baby potatoes, carrots, bell peppers, red onion, and Brussels sprouts with the remaining 1 tablespoon olive oil, salt, and pepper.
4. Arrange vegetables in the roasting pan: Spread the vegetables out in an even layer in the roasting pan or baking sheet, leaving room in the center for the pork tenderloin.
5. Place the pork tenderloin: Nestle the seasoned pork tenderloin in the center of the pan, on top of the vegetables. This will allow the pork juices to drip onto the veggies, enhancing their flavor.
6. Roast: Place the pan in the preheated oven and roast for about 25-30 minutes. After 15 minutes, give the vegetables a gentle toss to ensure even roasting.
7. Check for doneness: Insert a meat thermometer into the thickest part of the pork. The internal temperature should read 145°F (63°C) for medium-rare or up to 160°F (71°C) if you prefer it more well-done.
8. Rest the pork: Remove the pork from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 10 minutes to allow the juices to redistribute.
9. Finish the vegetables: While the pork rests, return the vegetables to the oven for another 5-10 minutes if needed, or drizzle with balsamic vinegar for a tangy glaze.
10. Slice and serve: Slice the pork tenderloin into 1/2-inch thick pieces and serve alongside the roasted vegetables.

Tips & Variations

For best results, use a meat thermometer to avoid overcooking the pork tenderloin.

Feel free to customize the vegetable mix based on your preferences or seasonal availability. Sweet potatoes, parsnips, or butternut squash all work beautifully with this recipe.

If you like a little heat, sprinkle some chilli powder over the vegetables before roasting.

For an extra layer of flavor, marinate the pork overnight in a mixture of olive oil, garlic, rosemary, thyme, and lemon juice. You can also add a honey glaze during the last 5 minutes of roasting for a sweet and savory finish.

If you want to explore more vegetable-forward dishes to complement your meals, check out A to Z Vegetarian Recipes for Every Meal and Occasion or Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Nutrition Facts

Serving Suggestions

This pork tenderloin pairs wonderfully with a variety of sides. For a lighter option, serve alongside a crisp green salad or steamed green beans.

If you prefer something more indulgent, creamy mashed potatoes or a buttery polenta make excellent accompaniments.

To add a touch of sophistication, consider serving with a simple pan sauce made from the roasting pan drippings, a splash of white wine, and a pat of butter. For inspiration on wholesome, vegetable-rich dishes to round out your menu, explore our Cheap Vegetarian Recipes For Families Everyone Will Love.

Conclusion

This 4lb pork tenderloin with roasted vegetables recipe is a fantastic way to bring a balanced, delicious meal to your table with minimal fuss. The combination of tender, juicy pork and caramelized vegetables creates a comforting dish that’s both satisfying and visually appealing.

Whether you’re cooking for a family dinner or entertaining guests, this recipe delivers a crowd-pleasing meal that you can feel good about serving. Plus, the straightforward preparation means you can spend less time in the kitchen and more time enjoying your company.

Give this recipe a try and watch it quickly become a favorite in your cooking repertoire!

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