Tender and juicy marinated pork roasts in the oven with seasonal vegetables for a healthy and easy dinner! Best of all, this One Dish Garlic and Herb Pork Tenderloin comes together with only 10 minutes of prep!
This is definitely one of those win-win meals: I love that the pre-marinated meat makes the prep just a bit easier, and the cleanup is a breeze!
HOW TO ROAST PORK TENDERLOIN IN THE OVEN:
First, you'll start with chopping the vegetables. Make sure that you thinly slice the carrots and dice the potatoes into very small pieces. This way the vegetables will be tender and cooked through by the time the pork is done.
Next, place the potatoes, carrots, onion, garlic, salt, pepper, and olive oil in a large bag and toss to coat.
Arrange the vegetables in the bottom of a large baking dish. Place the marinated pork on top, and your job is done!
Let the oven do the rest of the work for this healthy and easy pork tenderloin recipe!
HOW LONG DO YOU COOK PORK TENDERLOIN IN THE OVEN?
This pork tenderloin dinner roasts in the oven at 425 degrees F for about 35 minutes. A smaller tenderloin may be done after about 30 minutes, so keep an eye on it!
AT WHAT TEMPERATURE IS THE PORK TENDERLOIN DONE?
I'm a big fan of using a meat thermometer to make sure that my pork is completely cooked through. The National Pork Board recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F, followed by at least a three-minute rest. The temperature will continue to rise slightly as the meat rests.
- If you don't have (or can't find) a pre-marinated Garlic and Herb pork tenderloin, you can substitute with a regular pork tenderloin. Just marinate the pork at home by placing the tenderloin in a zip-top bag with your favorite Italian salad dressing (homemade or from a bottle!). For a delicious Honey Garlic Dijon homemade marinade, try THIS. For a great store-bought option, we love the Ken's Steakhouse Lite Northern Italian dressing, but anything similar will work. You can marinate your pork for up to 24 hours in the refrigerator before using it in the recipe.
- Make sure that you slice the carrots nice and thin, and that you dice your potatoes into small pieces. This will ensure that the carrots and potatoes are tender and cooked through by the time the pork is done.
- One large pork tenderloin comfortably feeds about 3 medium-to-large appetites. For our family of 5, I always prepare two tenderloins so that we have enough meat for everyone. If you want to cook two tenderloins at the same time, you can double the entire recipe (preparing twice as many vegetables as well) and bake them in separate dishes. Alternatively, you can place the vegetables on a large, rimmed baking sheet and place both tenderloins on the baking sheet as well. The pork and vegetables may cook a bit faster when spread out on a baking sheet, so keep an eye on it and decrease the roasting time as necessary.
Looking for even more easy pork tenderloin recipes? Try these favorites:
- Mustard and Brown Sugar Baked Pork Tenderloin
- 4-Ingredient Bacon Wrapped Pork Tenderloin
- Honey Garlic Dijon Pork Tenderloin Marinade
- Garlic Brown Sugar Pork Tenderloin
- 5-Ingredient Crispy Slow Cooker Carnitas
One Dish Garlic and Herb Pork Tenderloin
- 1 (18.4 ounce) Garlic & Herb marinated pork tenderloin (such as one made by Smithfield; or see note below for a substitute)
- 1 lb. baby red potatoes diced into small bite-sized pieces
- 1 lb. carrots peeled and thinly sliced into bite-sized rounds (you can to make sure that your carrots and potatoes are chopped small enough so that they become tender by the time the pork is done cooking)
- 1 onion coarsely chopped
- 3 teaspoons minced garlic (I often use a squeeze bottle of pre-minced garlic from the produce section for a shortcut)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Preheat oven to 425 degrees F.
- Spray a large (about 9x13-inch) baking dish with cooking spray.
- In a large zip-top bag, toss together potatoes, carrots, onion, garlic, salt and pepper, and olive oil until everything is completely coated.
- Arrange vegetables in the bottom of the prepared dish. Place marinated pork on top. Tuck herbs among the vegetables.
- Put dish in the oven (uncovered) and roast for 35-40 minutes, or until pork is cooked through (and thermometer reads 145 degrees F). Smaller tenderloins may need less time, so check the pork at the 25 or 30-minute mark.
- Remove herbs from dish. Allow pork to rest for 5-10 minutes before slicing and serving. Garnish with fresh herbs, if desired.
This recipe was originally published in November, 2015. It was updated in October, 2018.
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