Garlic and Herb Roasted Pork Tenderloin with Seasonal Vegetables
20min
45min
3
420
Chef's Note
For the juiciest pork tenderloin, use a meat thermometer and remove it from the oven when it reaches 140-145°F. The temperature will continue to rise as it rests, resulting in perfectly cooked, tender meat. If you don't have fresh herbs, substitute with 1 teaspoon each of dried rosemary and thyme.
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Ingredients
1.5 pounds pork tenderloin
3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound baby potatoes, halved
3 medium carrots, peeled and cut into 2-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1 small red onion, cut into wedges
1 tablespoon honey
1/4 cup chicken broth
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a small bowl, combine 2 tablespoons olive oil, minced garlic, chopped rosemary, thyme leaves, Dijon mustard, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper to create a herb paste.
- 3
Pat the pork tenderloin dry with paper towels. Rub the herb paste all over the tenderloin, covering it completely. Let it sit at room temperature for 15 minutes to absorb flavors.
- 4
Meanwhile, in a large bowl, toss the potatoes, carrots, Brussels sprouts, and red onion with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 5
Spread the vegetables evenly on a large rimmed baking sheet. Place the seasoned pork tenderloin in the center of the vegetables.
- 6
Roast in the preheated oven for 25 minutes, then check the internal temperature of the pork with a meat thermometer.
- 7
While the pork is roasting, mix the honey with the chicken broth in a small bowl.
- 8
After 25 minutes, brush the pork with the honey-broth mixture and gently toss the vegetables. Continue roasting for another 5-10 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.
- 9
Remove from the oven and transfer the pork to a cutting board. Tent loosely with foil and let rest for 10 minutes before slicing.
- 10
While the pork is resting, return the vegetables to the oven if they need additional roasting time.
- 11
Slice the pork tenderloin into 1/2-inch medallions and arrange on a serving platter with the roasted vegetables.
Nutrition Information (per serving)
420
38g
32g
15g
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