Pork Tenderloin Recipe With Vegetables for Easy Dinners

There’s something undeniably comforting about a perfectly cooked pork tenderloin paired with a medley of vibrant, roasted vegetables. This dish is not only a feast for the taste buds but also a balanced, wholesome meal that satisfies both meat lovers and vegetable enthusiasts alike.

Whether you’re cooking for a family dinner, hosting guests, or simply craving a hearty yet healthy option, this pork tenderloin recipe with vegetables is a go-to that delivers flavor, texture, and nutrition in every bite.

The tenderloin is known for its lean, tender qualities, which when paired with seasonal vegetables, creates a dish that feels both indulgent and nourishing. Plus, it’s surprisingly simple to prepare, requiring minimal hands-on time while you let the oven do the heavy lifting.

Ready to impress with a meal that’s as visually stunning as it is delicious? Let’s dive into this all-in-one recipe that will soon become a favorite in your cooking repertoire.

Why You’ll Love This Recipe

This pork tenderloin recipe with vegetables is a winner for many reasons. First, it’s incredibly easy to prepare, making it perfect for both weeknight dinners and special occasions.

The pork remains juicy and tender thanks to a simple marinade and a perfectly timed roasting process.

Second, the colorful vegetables roast alongside the pork, absorbing some of the savory flavors while caramelizing beautifully. This means fewer dishes and a complete meal in one pan!

The combination of vegetables like carrots, bell peppers, and green beans adds a delightful crunch and sweetness to the dish.

Lastly, it’s a nutrient-packed meal that offers a great balance of protein, fiber, and vitamins. It’s a wholesome option that can easily be customized with your favorite herbs and spices, making it versatile for your culinary preferences.

Ingredients

• 1.5 pounds pork tenderloin
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 2 large carrots, peeled and cut into 1-inch pieces
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 cup green beans, trimmed
• 1 medium red onion, cut into wedges
• 2 tablespoons balsamic vinegar
• Fresh parsley for garnish (optional)

Equipment

• Oven-safe roasting pan or large baking sheet
• Mixing bowl
• Knife and cutting board
• Meat thermometer
• Tongs or spatula
• Aluminum foil

Instructions

1. Preheat your oven to 425°F (220°C). This high heat will help caramelize the vegetables and sear the tenderloin beautifully.
2. Prepare the marinade: In a small mixing bowl, combine 2 tablespoons of olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper. Mix well.
3. Marinate the pork: Rub the marinade evenly all over the pork tenderloin. Let it sit at room temperature for 10-15 minutes while you prep the vegetables.
4. Prepare the vegetables: In a large bowl, toss the carrots, red and yellow bell peppers, green beans, and red onion with the remaining 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Make sure everything is coated well.
5. Arrange the roasting pan: Place the pork tenderloin in the center of the roasting pan. Spread the vegetables evenly around the pork, ensuring they form a single layer for even roasting.
6. Roast: Place the pan in the preheated oven and roast for 20-25 minutes or until the internal temperature of the pork reaches 145°F (63°C). Stir the vegetables halfway through cooking to promote even caramelization.
7. Rest the pork: Remove the pan from the oven. Tent the pork with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring moist, tender meat.
8. Slice and serve: Slice the pork tenderloin into ½-inch thick medallions. Serve alongside the roasted vegetables. Garnish with fresh parsley if desired.

Tips & Variations

“For an extra flavor boost, try marinating your pork overnight in the refrigerator. You can also swap the vegetables based on seasonality—think Brussels sprouts in fall or asparagus in spring!”

• Use fresh herbs: If you have fresh rosemary and thyme, use about 1 tablespoon each, finely chopped, for a brighter herbal note.
• Spice it up: Add a pinch of smoked paprika or chili flakes to the marinade to give the pork a subtle kick.
• Vegetable swaps: Sweet potatoes, zucchini, or mushrooms make great alternatives or additions to the vegetable mix.
• Make it a one-pan meal: Add baby potatoes or parsnips to the roasting pan for a heartier dish.

Nutrition Facts

Serving Suggestions

This pork tenderloin pairs wonderfully with a simple side of steamed rice or buttery mashed potatoes to soak up the juices. For a lighter option, serve alongside a fresh green salad with a tangy vinaigrette.

You can also complement the meal with a glass of light red wine like Pinot Noir or a crisp white such as Sauvignon Blanc.

To balance the meal further, consider adding a warm bread roll or garlic bread on the side. For inspiration on vegetarian sides and other delicious meal ideas, check out our A to Z Vegetarian Recipes for Every Meal and Occasion.

Conclusion

Cooking pork tenderloin with vegetables is a fantastic way to bring a flavorful, well-rounded meal to your table without spending hours in the kitchen. This recipe is approachable for cooks of all skill levels and adaptable to suit your tastes and available ingredients.

The tender, juicy pork combined with the caramelized, colorful vegetables provides a satisfying experience that’s both comforting and nutritious.

Whether you’re looking for a new family favorite or an elegant dish to impress guests, this recipe fits the bill perfectly. Don’t forget to experiment with different herbs, spices, and vegetables to keep things exciting.

For more wholesome and delicious recipes that complement this meal, explore our collection of Best Vegetarian Recipes No Dairy for Delicious Meals and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking and bon appétit!

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