Roasted Garlic Pork Tenderloin

A succulent pork tenderloin roasted with aromatic garlic and a medley of colorful vegetables, perfect for a hearty family dinner.

When I first made this roasted garlic pork tenderloin for my family, the aroma filled the kitchen and everyone gathered around even before it was ready. This has become our go-to for a comforting yet impressive dinner.

Ingredients

• Pork & Marinade: 1.5 lb (700 g) pork tenderloin, trimmed, 4 cloves garlic, minced, 2 tbsp olive oil, 1 tbsp fresh rosemary, chopped (or 1 tsp dried), 1 tbsp fresh thyme, chopped (or 1 tsp dried), 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tbsp Dijon mustard
• Vegetables: 2 medium carrots, peeled and cut into 1-inch pieces, 1 red bell pepper, seeded and cut into chunks, 1 yellow bell pepper, seeded and cut into chunks, 1 red onion, cut into wedges, 1 zucchini, sliced into thick rounds, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• Garnish: Fresh parsley, chopped (optional)

Instructions

Preheat Oven:

Preheat the oven to 425°F (220°C).

Prepare Marinade:

In a small bowl, mix garlic, 2 tbsp olive oil, rosemary, thyme, salt, pepper, and Dijon mustard. Rub this mixture all over the pork tenderloin.

Prep Vegetables:

Arrange the carrots, bell peppers, red onion, and zucchini on a large baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp pepper, and toss to coat.

Combine & Roast:

Place the pork tenderloin in the center of the baking sheet, nestling it among the vegetables.

Bake:

Roast for 30–35 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and caramelized.

Rest & Slice:

Remove from oven. Let the pork rest for 5 minutes before slicing.

Serve:

Slice the pork and serve with the roasted vegetables. Garnish with fresh parsley if desired.

Pin

This recipe quickly became a weekend favorite, and my kids always ask for extra veggies on their plates. Sharing this dish at big family gatherings reminds me how food brings us all together.

Required Tools

Large baking sheet, small mixing bowl, chefs knife, cutting board, meat thermometer

Allergen Information

Contains mustard. Gluten-free if you check all ingredient labels to confirm no hidden gluten.

Nutritional Information

Per serving: 325 calories, 15 g total fat, 15 g carbohydrates, 33 g protein

Pin

Serve with a dry white wine for an elevated dinner. This dish is sure to bring cozy flavors and family smiles to your table.

Recipe Q&A

→ How do I ensure the pork stays tender?

Marinate the pork with garlic, herbs, and mustard and avoid overcooking by roasting until the internal temperature reaches 145°F (63°C), then let it rest before slicing.

→ What vegetables work best for roasting with pork?

Carrots, bell peppers, zucchini, and red onion roast beautifully alongside pork, caramelizing to bring out their natural sweetness.

→ Can I substitute the herbs in the marinade?

Yes, fresh rosemary and thyme provide great flavor, but you can also use dried versions or other earthy herbs like sage or oregano.

→ Is it necessary to let the pork rest after roasting?

Resting for about 5 minutes allows the juices to redistribute, ensuring a tender and juicy cut when sliced.

→ How can I add extra heartiness to this dish?

Adding potatoes or sweet potatoes to the roasting pan makes the meal more filling and complements the flavors.