Rosemary Garlic Roasted Pork Tenderloin with Autumn Vegetables
A simple, comforting weeknight meal featuring pork tenderloin roasted with fresh rosemary and garlic, served alongside seasonal roasted root vegetables like carrots, parsnips, and Brussels sprouts. This classic preparation highlights the natural flavors of fall produce and tender pork.
Overview
This Rosemary Garlic Roasted Pork Tenderloin is a perfect weeknight dinner that brings together tender, juicy pork infused with the aroma of fresh rosemary and garlic. Paired with a medley of autumn vegetables such as carrots, parsnips, and Brussels sprouts roasted to caramelized perfection, this meal is both cozy and elegant – ideal for the fall season.
Why you’ll love it
- Quick and easy to prepare, making it great for busy weeknights.
- Balanced flavors highlighting fresh herbs and seasonal vegetables.
- Roasting method ensures tender pork with crispy, caramelized veggies.
- Uses readily available ingredients with minimal prep time.
Ingredient notes
- Pork tenderloin: Choose a fresh pork tenderloin, about 450–500 g (1 to 1.1 lbs) for even cooking.
- Fresh rosemary and garlic: These provide aromatic depth and enhance the pork's natural flavors.
- Autumn vegetables: Carrots, parsnips, and Brussels sprouts are ideal for roasting, offering sweetness and earthiness.
- Olive oil and seasoning: Olive oil helps with roasting and adds richness, complemented by salt and pepper to taste.
Serving & storage
Serve the pork sliced with the roasted vegetables on the side, optionally garnished with extra fresh rosemary. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain moisture. Note: Always ensure pork is cooked to a safe internal temperature before serving.
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Chef tips
- Use a meat thermometer to ensure pork is cooked to a safe internal temperature of 636C (1456F) followed by resting.
- To speed up preparation, you can pre-cut vegetables and store them in the fridge for up to a day.
- If you prefer, substitute or add other root vegetables such as sweet potatoes or beets for variety.
- Allowing the pork to rest after roasting helps retain juices, making slices tender and moist.
Ingredients
- 1pork tenderloin (about 450–500 g / 1 to 1.1 lbs)
- 3 clovesgarlic, minced
- 2 tbspfresh rosemary, chopped
- 3 tbspolive oil, divided
- 3 mediumcarrots, peeled and cut into 3 cm (1 inch) pieces
- 3 mediumparsnips, peeled and cut into 3 cm (1 inch) pieces
- 250 g (½ lb)Brussels sprouts, trimmed and halved
- to tastesalt and freshly ground black pepper
Equipment
- oven
- baking sheet or roasting pan
- knife
- cutting board
- meat thermometer
- mixing bowl
Nutrition per serving
- Calories320
- Protein35 g
- Carbs20 g
- Fat10 g
Step-by-step
Step 1
Preheat the oven to 2206C (4256F). Line a baking sheet or roasting pan with parchment paper or lightly oil it.
Step 2
In a small bowl, combine the minced garlic, chopped rosemary, and 2 tablespoons of olive oil. Mix well.
Step 3
Pat the pork tenderloin dry with paper towels. Rub the garlic and rosemary mixture all over the pork. Season generously with salt and pepper.
Step 4
In a large bowl, toss the carrots, parsnips, and Brussels sprouts with the remaining 1 tablespoon of olive oil, salt, and pepper until well coated.
Step 5
Arrange the pork tenderloin in the center of the prepared baking sheet. Spread the vegetables evenly around the pork in a single layer.
Step 6
Roast in the preheated oven for about 25–30 minutes, or until the pork reaches an internal temperature of 636C (1456F) when measured with a meat thermometer. Stir the vegetables halfway through cooking to ensure even roasting.
Step 7
Remove the pork from the oven and cover it loosely with foil. Let it rest for 5–10 minutes before slicing. The internal temperature will rise slightly during resting.
Step 8
Serve the sliced pork tenderloin with the roasted autumn vegetables alongside. Enjoy!
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