Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Entree & Main Dishes
Servings 4
Calories 289 kcal

Ingredients
  

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

Instructions
 

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.

Nutrition

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!