Pork Tenderloin with Roasted Vegetables

Memorial Day is over; summer is “officially” begun for most of the country. Here, it’s been rainy and cold for days (like every Memorial Day weekend we had rain, hail and snow on the Peak), but finally the sun is peeking through today with a high of 68. With a sweatshirt, we should be able to eat al fresco on the front deck tonight. I’m in the mood for pork tenderloin and think you will be too after you read this easy to make and remember recipe that comes together in an hour including prep.

Not cheap moneywise, pork tenderloin is cheap with your time and generous in its no-bone, great left-over for sandwiches goodness. Take your lunch tomorrow! A lovely value is what it is. Better than lunchmeat for snacking. It can also take the place of expensive fresh ahi tuna in some recipes. How about pork fajitas the next day? Why not make a double amount of meat and have plenty for whatever you decide?

Wine: My first choice would be Pinot Noir (but this is true most any time) followed by Côtes du Rhône. Some tasty, inexpensive French wines in the shops right now. Buy a case (often 10% off) and have some on-hand.

Could also serve with: Some oil-drizzled asparagus could be added onto the vegetable roasting pan half-way through the cooking time. Apple salad would be a

great foil for the meat.

Alyce’s Pork Tenderloin with Roasted Veg

Serves 4

2 medium Idaho potatoes, cut into 1” dice
2 large sweet potato, peeled and cut into 1” dice
4 medium carrots, peeled and sliced ½” thick

2 -3 medium parsnips, peeled and sliced 1/2″ thick
1 large onion, cut into eighths
2 tablespoons olive oil
1 tablespoon fresh rosemary
½  teaspoon kosher salt
¼ teaspoon freshly ground pepper

4 tablespoons Dijon mustard
4 large cloves garlic, slivered
1 teaspoon kosher salt
2 tablespoons coarsely ground black pepper or to taste
4 tablespoons fresh rosemary, minced (plus an extra sprig for garnish)
2 pork tenderloins

Preheat oven to 350 F.

  1. On a half-sheet pan, mix vegetables (potatoes through onions) with oil and sprinkle with salt, pepper and rosemary. Set aside.

2. In a small roasting pan, place both tenderloins. Using a basting brush, paint pork tenderloins with Dijon mustard. Using a small, thin sharp knife, make ½” deep slits into the meat, about 2 per inch. Insert slivered garlic into slits. Sprinkle meat with salt, pepper and rosemary. Roast for about 25 minutes.

3. Place sheet pan of vegetables in the oven and continue to roast both meat and vegetables for another 20 minutes til meat is 160 degrees F. (Update 2017: FDA temp for pork is now 145 degrees F, let sit for 3 minutes)  Remove meat from the oven and allow to sit 5-10 minutes covered with foil while vegetables continue to cook until tender and crispy at edges.

4. Take vegetables out and place in a circle at the edge of a large platter. Meantime, slice pork thinly. (Pork should be barely pink and still juicy.) Place sliced pork at center of the platter and garnish with fresh rosemary. Serve hot.

{printable recipe}

Sing a new spring song,



2 thoughts on “Pork Tenderloin with Roasted Vegetables

  1. Your entries and your recipes keep getting better and better! You have a lovely gift for this. Just a few short weeks and you’ll be in St. Paul. Sunny and 72 today. Heading to golf course after work with Linda, Bonnie and Patty.

  2. Pingback: Roast Pork Pot Pie with Parmesan-Black Pepper Biscuits | More Time at the Table

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