Rosemary Garlic Pork Tenderloin with Roasted Root Vegetables
25min
45min
6
385
Chef's Note
For the most tender pork, don't overcook it - remove from the oven when it reaches 140°F and let it rest to reach the safe temperature of 145°F. The residual heat will continue cooking it. For extra flavor, you can brine the pork tenderloin in a solution of 1/4 cup salt dissolved in 4 cups water for 2 hours before cooking.
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Ingredients
2 pounds pork tenderloin
3 sprigs fresh rosemary
6 cloves garlic cloves
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 whole lemon
4 medium carrots
3 medium parsnips
2 medium sweet potatoes
1 large red onion
4 sprigs fresh thyme
1.5 teaspoons salt
1 teaspoon black pepper
1 tablespoon balsamic vinegar
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Strip leaves from 2 rosemary sprigs and mince them. Mince 4 garlic cloves. Zest and juice the lemon.
- 3
In a small bowl, combine 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 1 tablespoon honey, minced rosemary, minced garlic, lemon zest, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 4
Pat the pork tenderloin dry with paper towels. Place in a baking dish and rub the marinade all over the pork. Let marinate at room temperature for 15 minutes.
- 5
Meanwhile, peel and cut carrots, parsnips, and sweet potatoes into 1-inch chunks. Cut the red onion into 1-inch wedges.
- 6
On a large rimmed baking sheet, toss the vegetables with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, remaining 2 garlic cloves (smashed), and thyme sprigs.
- 7
Spread vegetables in an even layer and place the remaining rosemary sprig on top. Roast for 15 minutes.
- 8
After vegetables have roasted for 15 minutes, add the marinated pork tenderloin to the center of the baking sheet, surrounded by vegetables.
- 9
Reduce oven temperature to 400°F (200°C) and roast for 25-30 minutes, or until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and caramelized.
- 10
Remove from oven and let the pork rest for 5-10 minutes before slicing.
- 11
Discard the rosemary and thyme sprigs. Slice the pork tenderloin and serve with the roasted vegetables.
Nutrition Information (per serving)
385
32g
28g
15g
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