Roasting veggies is a great way to bring out their natural sweetness and balance a savory dish like this recipe for pork tenderloin.

Rosemary Pork Tenderloin & Roasted Vegetables

Amber Gray
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Entree & Main Dishes
Servings 4
Calories 571 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: 571kcalCarbohydrates: 47gProtein: 58gFat: 27gCholesterol: 108mgSodium: 813mgFiber: 5.4g
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