Garlic rosemary pork tenderloin with roasted vegetables is a healthy, one pan meal that everyone can enjoy. The pork tenderloin and veggies are placed on the same sheet pan for a quicker meal and less clean up! Everyone is happy when there are less dishes to wash! Try this recipe tonight. Enjoy!
Garlic Rosemary Pork Tenderloin with Roasted Vegetables
1 pound Pork Tenderloin
1 teaspoon minced garlic
2 teaspoons dried rosemary
¼ teaspoon black pepper
3 tablespoon olive oil, divided use
1 pound Brussels sprouts, trimmed and cut in half
1 pound sweet potatoes, peeled and cut into 1” cubes
1 medium onion, cut into ½” wedges
Preheat oven to 350°. Line a large baking sheet with parchment paper. In a large baggie, mix together the minced garlic, rosemary, black pepper and 1 tablespoon olive oil. Add pork tenderloin to baggie and allow to marinate overnight or a few hours as time allows. Trim and cut vegetables and toss together in a large baggie with the remaining 2 tablespoons olive oil. Place tenderloin and vegetables onto the prepared baking sheet, season vegetables with black pepper and a small amount of salt if desired. Bake the pork and vegetables together, uncovered in a 350° oven for approximately 35-45 minutes or until pork registers 145° and the vegetables are fork tender.