Roasted Pork Tenderloin and Vegetables

By Linda Larsen

Updated 11/08/17

Roasted Pork Tenderloin
Lauri Patterson/Vetta/Getty Images
Ratings (8)
  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
525 Calories
21g Fat
47g Carbs
36g Protein
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Nutrition Facts
Servings: 4 servings
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.

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.

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

  • 1 pound pork tenderloin
  • 1/2 teaspoon seasoned salt
  • 2 onions, cut into wedges
  • 3 carrots, cut into chunks
  • 2 Yukon gold potatoes, cut into wedges
  • 1/2 teaspoon dried Italian seasoning
  • 2 tablespoons butter

Steps to Make It

Preheat the oven to 425°F.

In a 9 x 13" 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.

Roast, uncovered for 35 minutes so everything browns nicely. Then cover the pan with foil and roast another 10-15 minutes longer until pork is cooked to at least 145°F and the vegetables are tender.