One Dish Garlic and Herb Pork Tenderloin
This One Dish Garlic and Herb Pork Tenderloin is a delicious and healthy dinner with just 10 minutes of prep!
Servings 4 people
- 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.
Serving: 1/4 of the pork and vegetables | Calories: 333kcal | Carbohydrates: 34.6g | Protein: 27.5g | Fat: 10.2g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5g | Cholesterol: 62.7mg | Sodium: 886.2mg | Potassium: 920.5mg | Fiber: 5.6g | Sugar: 9.6g