Name: Herb-Crusted Pork Tenderloin with Roasted Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs pork tenderloin, trimmed; 2 tbsp olive oil, divided; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, finely chopped; 2 tsp fresh sage, finely chopped; 1 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 medium zucchini, cut into 1/2-inch rounds; 1 red bell pepper, cut into 1-inch pieces; 1 small red onion, cut into wedges; 2 medium carrots, cut into 1/2-inch sticks

Herb-Crusted Pork Tenderloin with Roasted Vegetables

HomemadePepper3101

Savor the aroma and flavors of California’s late summer with this herb-crusted pork tenderloin, perfect for a wholesome, gluten-free dinner. A fragrant blend of rosemary, thyme, and sage forms a rustic crust that keeps the tenderloin juicy and flavorful, while a medley of roasted zucchini, bell pepper, onion, and carrots soaks up the herby pan juices. Roasting everything together on one sheet not only saves time but also lets the flavors mingle beautifully, creating a colorful, satisfying meal that’s as elegant as it is easy. This dish pays homage to the bounty of the season and the simplicity of good, fresh ingredients.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a small bowl, mix rosemary, thyme, sage, garlic powder, salt, and pepper. Pat pork dry with paper towels and rub with 1 tbsp olive oil, then coat evenly with the herb mixture, pressing to adhere.
Arrange zucchini, red bell pepper, red onion, and carrots on one side of the baking sheet. Drizzle with remaining 1 tbsp olive oil and toss to coat. Season with additional salt and pepper if desired.
Place the herb-crusted pork tenderloin on the other side of the baking sheet.
Roast for 22-25 minutes, or until pork reaches an internal temperature of 145°F (63°C) and vegetables are golden and tender. Midway through roasting, toss vegetables for even browning.
Rest pork for 5 minutes before slicing. Serve with roasted vegetables and drizzle any pan juices over the top.