Roasted Pork Tenderloin and Vegetables

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 02/2/21
roasted pork on platter

The Spruce / Diana Chistruga
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 4 servings
Nutrition Facts (per serving)
525 Calories
21g Fat
47g Carbs
36g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 525
% Daily Value*
Total Fat 21g 27%
Saturated Fat 9g 45%
Cholesterol 114mg 38%
Sodium 442mg 19%
Total Carbohydrate 47g 17%
Dietary Fiber 7g 27%
Protein 36g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted Pork Tenderloin is surrounded with tender vegetables in this easy one dish meal. This type of meal is especially easy to put together on a weeknight since it only uses five ingredients, and all you need to add is a nice green salad and perhaps some breadsticks or rolls made with refrigerated dough.

Make sure you are buying a pork tenderloin for this recipe, not a pork loin roast. The tenderloin is much smaller and cooks in a shorter period of time. The label should state, quite clearly "tenderloin of pork". If you're not sure, ask the butcher.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    pork loin and other ingredients gathered

    The Spruce / Diana Chistruga

  2. Preheat the oven to 425 F. In a 9 x 13 inch pan, place the pork tenderloin and sprinkle evenly with the seasoned salt. Arrange all of the vegetables around the pork, then dot everything with the butter and sprinkle with the Italian seasoning.

    pork loin and vegetables in pan with seasoning and butter

    The Spruce / Diana Chistruga

  3. Roast, uncovered for 35 minutes so everything browns nicely.

    pork roast cooked in pan with vegetables

    The Spruce / Diana Chistruga

  4. Then cover the pan with foil and roast another 10 to 15 minutes longer until pork is cooked to at least 145 F and the vegetables are tender.

    pan with pork covered with foil

    The Spruce / Diana Chistruga

Recipe Variations

  • You can use other hard or root vegetables in this simple dish. Think about using sliced parsnips or rutabagas, or other types of potatoes. The vegetables become soft and tender as the pork cooks but have crispy edges so they are just delicious.
  • You could also use other types of herbs. Add some fresh rosemary, or some dried basil, thyme, or oregano to the dish instead of the dried Italian seasoning.