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Roasted Garlic Pork Tenderloin

Featured in: Easy Weeknight Eats

This dish features a juicy pork tenderloin rubbed with a fragrant blend of garlic, rosemary, thyme, and Dijon mustard. It's nestled among a colorful assortment of carrots, bell peppers, red onion, and zucchini, all drizzled with olive oil and roasted together to bring out rich flavors and a tender texture. Roasting at a high temperature caramelizes the vegetables and locks in the pork’s juices, resulting in a satisfying and well-balanced meal perfect for family dinners.

Resting the meat before slicing ensures it remains moist and flavorful. The garlic and fresh herbs create an aromatic experience, while the medley of roasted vegetables adds texture and vibrant color. This dish pairs beautifully with light white wines and offers a gluten-free option for diverse dietary needs.

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Updated on Sat, 15 Nov 2025 10:12:00 GMT
Tender roasted garlic pork tenderloin surrounded by colorful vegetables, perfect for a cozy weeknight meal. Save
Tender roasted garlic pork tenderloin surrounded by colorful vegetables, perfect for a cozy weeknight meal. | tazzsip.com

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

I made this roasted garlic pork tenderloin on a weeknight when I wanted something comforting yet simple. The savory aroma in my kitchen as it cooked brought everyone to the table in anticipation.

Ingredients

  • Pork Tenderloin: 1.5 lb (700 g) pork tenderloin, trimmed
  • Garlic: 4 cloves, minced
  • Olive Oil (for marinade): 2 tbsp
  • Fresh Rosemary: 1 tbsp, chopped (or 1 tsp dried)
  • Fresh Thyme: 1 tbsp, chopped (or 1 tsp dried)
  • Kosher Salt (for pork): 1 tsp
  • Freshly Ground Black Pepper (for pork): 1/2 tsp
  • Dijon Mustard: 1 tbsp
  • Carrots: 2 medium, peeled and cut into 1 inch pieces
  • Red Bell Pepper: 1, seeded and cut into chunks
  • Yellow Bell Pepper: 1, seeded and cut into chunks
  • Red Onion: 1, cut into wedges
  • Zucchini: 1, sliced into thick rounds
  • Olive Oil (for vegetables): 2 tbsp
  • Salt (for vegetables): 1/2 tsp
  • Black Pepper (for vegetables): 1/4 tsp
  • Fresh Parsley: Chopped, for garnish (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
Season 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
Arrange Pork & Roast:
Place the pork tenderloin in the center of the baking sheet, nestling it among the vegetables. 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 Pork:
Remove from oven. Let the pork rest for 5 minutes before slicing
Slice & Serve:
Slice the pork and serve with the roasted vegetables. Garnish with fresh parsley if desired
Juicy roasted garlic pork tenderloin, glistening, beside caramelized roasted vegetables, a delicious American classic. Save
Juicy roasted garlic pork tenderloin, glistening, beside caramelized roasted vegetables, a delicious American classic. | tazzsip.com

Gathering with my family to enjoy this meal always sparks good conversation and plenty of second helpings. The colors alone make everyone smile even before they take the first bite.

Serving Suggestions

Pair this roasted pork tenderloin with a crisp green salad or fluffy rice to round out the meal. A glass of dry white wine such as Sauvignon Blanc is a perfect match.

Recipe Variations

Add potatoes or sweet potatoes to the pan for extra heartiness, or substitute the pork with chicken breast (just be sure to adjust the cooking time).

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven for best texture.

A close-up view of roasted garlic pork tenderloin, showcasing tender meat and roasted vegetable medley. Save
A close-up view of roasted garlic pork tenderloin, showcasing tender meat and roasted vegetable medley. | tazzsip.com

This roasted garlic pork tenderloin is as impressive as it is easy. Try it once and it might just become your new family favorite.

Recipe Guide

→ How do I ensure the pork stays juicy?

Use a meat thermometer to cook until 145°F (63°C) and let the meat rest for 5 minutes before slicing to retain juices.

→ What vegetables work best for roasting with pork?

Carrots, bell peppers, red onions, and zucchini roast evenly and complement the pork's flavor well.

→ Can I prepare this dish ahead of time?

Yes, you can marinate the pork overnight to enhance flavors and roast the vegetables just before serving.

→ What herbs enhance the garlic flavor?

Fresh rosemary and thyme pair excellently with garlic, adding fragrant and savory notes.

→ Are there variations for dietary needs?

Substitute pork with chicken breast for a leaner option; adjust cooking time accordingly.

Roasted Garlic Pork Tenderloin

Tender pork and garlic paired with colorful vegetables, oven-roasted to perfection.

Setup duration
20 min
Heat duration
35 min
Complete duration
55 min
Created by Daniel Brooks

Classification Easy Weeknight Eats

Complexity Easy

Heritage American

Output 4 Portions

Nutrition specifications No dairy, No gluten

Components

Pork and Marinade

01 1.5 lb pork tenderloin, trimmed
02 4 cloves garlic, minced
03 2 tbsp olive oil
04 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
05 1 tbsp fresh thyme, chopped (or 1 tsp dried)
06 1 tsp kosher salt
07 0.5 tsp freshly ground black pepper
08 1 tbsp Dijon mustard

Vegetables

01 2 medium carrots, peeled and cut into 1-inch pieces
02 1 red bell pepper, seeded and cut into chunks
03 1 yellow bell pepper, seeded and cut into chunks
04 1 red onion, cut into wedges
05 1 zucchini, sliced into thick rounds
06 2 tbsp olive oil
07 0.5 tsp salt
08 0.25 tsp black pepper

Garnish

01 Fresh parsley, chopped (optional)

Method

Phase 01

Preheat Oven: Set the oven temperature to 425°F (220°C).

Phase 02

Prepare Marinade and Pork: Combine minced garlic, 2 tablespoons olive oil, rosemary, thyme, salt, pepper, and Dijon mustard in a small bowl. Rub mixture thoroughly over the pork tenderloin.

Phase 03

Prepare Vegetables: On a large baking sheet, arrange carrots, bell peppers, red onion, and zucchini. Drizzle with 2 tablespoons olive oil, season with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then toss to coat evenly.

Phase 04

Assemble for Roasting: Place the pork tenderloin at the center of the baking sheet, nestling it among the vegetables.

Phase 05

Roast: Cook in the preheated oven for 30 to 35 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and vegetables are tender and caramelized.

Phase 06

Rest: Remove from oven and allow the pork to rest for 5 minutes before slicing.

Phase 07

Serve: Slice the pork tenderloin and serve alongside the roasted vegetables. Garnish with chopped fresh parsley if desired.

Necessary tools

  • Large baking sheet
  • Small mixing bowl
  • Chef's knife
  • Cutting board
  • Meat thermometer

Allergy details

Review ingredients carefully for potential allergens and seek professional medical guidance when uncertain.
  • Contains mustard. Although gluten-free, verify mustard and spice labels for potential gluten contamination.

Dietary information (per portion)

Values shown are estimates only - consult healthcare providers for specific advice.
  • Energy: 325
  • Fats: 15 g
  • Carbohydrates: 15 g
  • Proteins: 33 g