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Herb-Marinated Pork Tenderloin with Balsamic Roasted Vegetables

Herb-Marinated Pork Tenderloin with Balsamic Roasted Vegetables

Dinner

4.0

(1 reviews)

Prep Time
30min
Cook Time
1h
Servings
4
Calories
557
Chef's Note

For the most flavorful results, marinate the pork overnight. The key to perfectly cooked pork tenderloin is to not overcook it - use a meat thermometer to ensure it reaches exactly 145°F, then let it rest to redistribute the juices. If you prefer a deeper balsamic flavor, you can reduce 1/2 cup of balsamic vinegar with 1 tablespoon of honey until syrupy, then drizzle over the finished dish.

Tags
high-protein
dinner
pork
roasted vegetables
balsamic
herb-marinated
gluten-free
dairy-free
meal prep
healthy
Ingredients

  • 2 pounds pork tenderloin

  • 2 tablespoons fresh rosemary

  • 2 tablespoons fresh thyme

  • 6 cloves garlic

  • 1 tablespoon lemon zest

  • 2 tablespoons lemon juice

  • 4 tablespoons olive oil

  • 2 tablespoons Dijon mustard

  • 1 tablespoon honey

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 2 large red bell peppers

  • 1 large yellow bell peppers

  • 2 medium red onions

  • 2 medium zucchini

  • 3 medium carrots

  • 12 ounces Brussels sprouts

  • 3 tablespoons balsamic vinegar

  • 1 tablespoon maple syrup

  • 1/4 cup fresh parsley

Instructions
  • 1

    In a food processor, combine 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 4 cloves of minced garlic, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pulse until well combined to form a marinade.

  • 2

    Place the 2 pounds of pork tenderloin in a large resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the meat. Refrigerate for at least 2 hours, preferably 4-6 hours.

  • 3

    Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.

  • 4

    Cut the 2 red bell peppers, 1 yellow bell pepper, and 2 red onions into 1-inch chunks. Slice the 2 zucchini into 1/2-inch half-moons. Cut the 3 carrots into 1/2-inch diagonal slices. Trim and halve the 12 ounces of Brussels sprouts.

  • 5

    In a large bowl, toss the prepared vegetables with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper.

  • 6

    Spread the vegetables evenly on the prepared baking sheets, ensuring they're not overcrowded. Roast in the preheated oven for 20 minutes.

  • 7

    While the vegetables are roasting, remove the pork from the marinade and pat dry with paper towels. Heat a large oven-safe skillet over medium-high heat.

  • 8

    Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.

  • 9

    Transfer the skillet with the pork to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium.

  • 10

    Remove the pork from the oven and let it rest on a cutting board, tented with foil, for 10 minutes.

  • 11

    Stir the vegetables and continue roasting for another 10-15 minutes while the pork rests, until they are caramelized and tender.

  • 12

    Slice the pork tenderloin into 1/2-inch medallions.

  • 13

    Toss the roasted vegetables with 1 tablespoon balsamic vinegar and 1/4 cup chopped fresh parsley.

  • 14

    Serve the sliced pork tenderloin with the balsamic roasted vegetables.

Nutrition Information (per serving)
557
Calories
56g
Protein
28g
Carbs
25g
Fat
Reviews (1)
SH.
Stevie H.
8/27/2025

4/5

One less onion was needed. Pork needs that extra balsamic and maple reduction. Shouldn't be a suggestion but part of the recipe.