Savory Herb-Roasted Pork Tenderloin with Seasonal Vegetables


Savor the rich flavors of our Savory Herb-Roasted Pork Tenderloin accompanied by a medley of beautifully roasted seasonal vegetables. This dish perfectly balances the tender, juicy pork tenderloin with the earthy sweetness of roasted vegetables, all brought together with a symphony of herbs and spices. It's a hearty, comforting meal that's simple enough for a weeknight dinner yet elegant enough for a special occasion!

Savory Herb-Roasted Pork Tenderloin with Seasonal Vegetables

Preparation and Cooking Times

  • Preparation time: 15 minutes
  • Cooking time: 1 hour
  • Total time: 1 hour 15 minutes

Number of Servings and Serving Size

  • Serves 4
  • Serving size: 1 slice of pork tenderloin and a portion of vegetables


Pork Tenderloin

  • 1 pork tenderloin (about 900g or 2 lbs)
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Roasted Vegetables

  • 300g or 2/3 lb carrots, peeled and sliced
  • 300g or 2/3 lb parsnips, peeled and sliced
  • 300g or 2/3 lb Brussels sprouts, halved
  • 2 tbsp olive oil
  • 1 tsp dried basil
  • Salt and pepper, to taste

Method of Preparation

  1. Preheat the Oven: Heat your oven to 190°C (375°F).
  2. Season the Pork: Rub the pork tenderloin with olive oil, rosemary, thyme, minced garlic, salt, and pepper.
  3. Roast the Pork: Place the pork in a roasting pan and roast for about 45-60 minutes, or until the internal temperature reaches 63°C (145°F). Let it rest for 10 minutes before slicing.
  4. Prepare the Vegetables: Toss the vegetables with olive oil, basil, salt, and pepper. Spread them on a baking sheet.
  5. Roast the Vegetables: Place the vegetables in the oven and roast for 40-45 minutes, until tender and caramelized, stirring occasionally.
  6. Serve: Slice the pork tenderloin and serve with the roasted vegetables.

Tips for Culinary Success

  • Let the pork tenderloin rest before slicing to keep it juicy.
  • For a crispy exterior on the pork, sear it in a skillet before roasting.
  • Vary the vegetables based on seasonality for the best flavor and nutrition.


  • Can I use other vegetables? Absolutely! Root vegetables like sweet potatoes or beets also work well.
  • How do I know when the pork is done? Use a meat thermometer; the safe internal temperature is 63°C (145°F).
  • Can I prepare this ahead of time? You can season the pork and chop the vegetables ahead of time, but roast them before serving for the best taste and texture.