Rosemary Pork Tenderloin & Roasted Vegetables

There’s nothing quite like the smell of pork tenderloin and roasted vegetables wafting through the kitchen. The succulent pork, paired with the perfectly roasted veggies, makes for a dish that is sure to comfort and satisfy.

Whether you’re looking for a comforting meal to get you through the week or you’re entertaining guests and want to impress, this dish is sure to please. The best part is that it’s relatively easy to prepare, so you can enjoy your time in the kitchen without stress.

Here are some of the most frequently asked questions we get about this dish:

1. Why pork tenderloin and not another cut of pork?

Pork tenderloin is a delicious, lean cut of pork that is perfect for a quick and easy weeknight meal. This cut of pork is also ideal for entertaining, as it can be easily dressed up or down. 

2. Can I use different roasted veggies?

Yes! We chose cauliflower, broccoli, sweet onion, and mushrooms because we love the flavor profile. However, you can choose any veggies you like. Here are some of the best roasted veggie options to pair with pork tenderloin:

Healthy Rosemary Pork Tenderloin & Roasted Vegetables

-Roasted potatoes are always a classic option. They can be cooked in a variety of ways, and they absorb the flavors of the other ingredients well.

– Carrots, parsnips, and other root vegetables are also good choices for roasting. They add sweetness and depth of flavor to the dish.

– For something different, try roasting Brussels sprouts or kale. These greens get crispy and delicious when roasted, and they pair nicely with the pork.

3. How soon should I take my pork tenderloin out of the fridge before cooking it?

It’s always best to cook with meat that is at room temperature, so take your pork tenderloin out of the fridge about 30 minutes before cooking. If you’re pressed for time, you can cook it straight from the fridge, but it will take a few minutes longer. Just be sure to check the internal temperature of the pork to ensure that it is cooked through.

Rosemary pork tenderloin and roasted veggies

4. How long will the pork tenderloin last after cooking?

If you’re like most people, you probably don’t think too much about how long your food will last after you’ve cooked it. But if you’re trying to save money or avoid wasting food, it’s worth considering. So, how long does a cooked pork tenderloin last?

Generally speaking, cooked pork (or any other meat) will last 3-4 days in the fridge. However, this assumes that it was properly stored to begin with – meaning it was placed in a covered container or wrapped tightly so that it wouldn’t dry out. If your pork tenderloin was not properly covered, it may only last 1-2 days.

roasted vegetables and pork

5. What temperature is safe for pork tenderloin to eat?

When it comes to pork, there is a lot of debate about what temperature is safe to eat. Some people say that as long as the pork is cooked through, it is safe to eat. Others say that the pork should be cooked to an internal temperature of 145 degrees Fahrenheit.

However, some experts say that Pork tenderloin is actually more flavorful and safer to eat at 155-160 degrees Fahrenheit like we’ve done with our recipe. Do what feels best and safest to you though.

6. Can I put the seasonings on the night before cooking?

Absolutely! When it comes to cooking pork tenderloin, there are a few things that you can do to ensure that it turns out perfectly every time. One of the best things that you can do is to add seasonings to the pork tenderloin the night before cooking. This will allow the flavors to really penetrate the meat and make it even more delicious.

There are a few different ways that you can season your pork tenderloin. One way is to simply rub some olive oil, rosemary, salt, and pepper into the meat like we did for our recipe. Another way is to create a more complex rub by adding other spices and herbs, or even a little garlic powder. Either way, you’re sure to end up with a delicious piece of meat that will be enjoyed by everyone.

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Rosemary Pork Tenderloin and Roasted Vegetables

Amanda Keefer
This succulent pork, paired with the perfectly roasted veggies, makes for a dish that is sure to comfort and satisfy.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Entree & Main Dishes
Servings 4
Calories 289 kcal


Rosemary Pork Tenderloin

  • 1 tablespoon olive oil
  • 1 teaspoons dried rosemary
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 1/4 pound pork tenderloin

Roasted Vegetables

  • 3/4 cup chopped cauliflower
  • 3/4 cup chopped broccoli
  • 1/2 medium sweet onion sliced
  • 1 cup sliced mushrooms
  • 2 tablespoons olive oil
  • 1/2 lemon juiced


Rosemary Pork Tenderloin

  • Mix oil, rosemary, pepper and salt in bowl. Rub over pork tenderloin.
  • Place tenderloin on baking sheet and bake 25-30 minutes, or until internal temperature reaches 155-160°F.
  • Remove from oven and let stand 5 minutes. Slice into ¼-inch slices.

Roasted Vegetables

  • Lay single layer on foil-lined baking sheet and bake 15 minutes, or until broccoli/cauliflower is tender.


Calories: 289kcalCarbohydrates: 6gProtein: 31gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 92mgSodium: 233mgPotassium: 786mgFiber: 2gSugar: 2gVitamin A: 115IUVitamin C: 33mgCalcium: 30mgIron: 2mg
Keyword dinner recipes, Pork roast, roasted vegetables, rosemary, weeknight dinner
Tried this recipe?Let us know how it was!

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Easy Baked Pork Chops & Purple Mashed Potatoes

Roasted Tomato & Red Pepper Gazpacho