Roasted Pork Tenderloin with Potatoes and Vegetables

Ingredients

• 1 lb pork tenderloin
• 1 lb baby potatoes
• 2 cups broccoli florets
• 2 medium carrots
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F. Pat the 1 lb pork tenderloin dry and season all over with 1/2 tsp salt and 1/4 tsp black pepper.

2. 2

   In a large bowl, toss the 1 lb baby potatoes (halved if large), 2 cups broccoli florets, 2 medium carrots (peeled and cut into 1-inch pieces), and 1 cup cherry tomatoes with 2 tbsp olive oil, remaining 1/2 tsp salt, and 1/4 tsp black pepper.

3. 3

   Spread the vegetables in a single layer on a large rimmed baking sheet. Place the seasoned pork tenderloin on top of the vegetables.

4. 4

   Roast for 20 minutes, then remove the sheet from the oven. Push vegetables aside and turn the pork over. Brush the pork with the remaining 1 tbsp olive oil.

5. 5

   Return to the oven and roast until the pork reaches 145°F at the thickest part and the potatoes are tender, about 10-15 more minutes. The vegetables should be browned at the edges.

6. 6

   Let the pork rest on a cutting board for 5 minutes before slicing. Serve the sliced pork with the roasted vegetables and any pan juices.

Tools you’ll need

• large rimmed baking sheet
• large bowl
• chef's knife
• cutting board
• meat thermometer

More recipes like this

• 

  Cheese Tart

  45 min

• 

  Clay Pot Seafood Stew

  20 min

• 

  Brownie with Whipped Cream and Berries

  10 min

• 

  Coconut Cookies

  25 min