With the summer being over and the cold weather coming, I tend to move my cooking indoors and reduce the amount that I grill or smoke and roast food in the oven a whole lot more. Roasting pork tenderloin is a common dish in our house because it is an economical cut of meat and nice and lean. Plus it is versatile and can be spiced in so many different ways!
How to roast a pork tenderloin could not be easier and it is so tender, juicy and delicious. I have a nice sized roasting pan, so I usually roast a bunch of harvest vegetables along with a couple pork tenderloin. This recipe is enough to feed a big family or a nice sized dinner party of 6 to 8 people.
I love my roasted vegetables to the point where they are very soft and caramelized. Since the vegetables take longer to roast than the pork, I roast them a bit first before I add the tenderloin.
When chopping up the veggies, make sure to cut them into evenly sized chunks. This allows them to all be cooked through at the same rate.
Spread the chopped vegetables across a roasting dish and drizzle with oil. If you want, you could also sprinkle a little salt and pepper on the veggies.
Place the roasting pan in an oven preheated to 400F. Roast the vegetables for about 30-35 minutes, or until they are just starting to get tender.
While the vegetables are in the oven, prepare the pork tenderloin. Trim the meat of any excess fat and slice off the membrane so that it slices more easily once cooked.
Mix together the ingredients for the seasoning and rub all over the the pork tenderloin.
Take the roasting pan out of the oven and move the veggies to make two indents for the pork tenderloins.
Place the pork tenderloins in the roasting pan. Make sure that the pork tenderloin are not touching each other as that would affect the cooking time.
Place back in the oven and roast until the pork tenderloin reach an internal temp of 145F in the fattest part of the meat. This usually takes around 25 minutes.
Use a large platter for serving. Scoop the roasted vegetables into large piles in a couple sections of the platter. Slice the pork tenderloin and lay the meat in the middle of the platter.
Roast Pork Tenderloin with Roasted Vegetables
- 2 pork tenderloins
- 2 medium onion chopped
- 5 medium carrots peeled and chopped
- 4 medium potatoes chopped
- 2 asian eggplant (or 1 standard eggplant) chopped
- 10 mushrooms halved
- 4 tbsp oil
- 6 garlic cloves minced
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp oregano
- 2 tsp paprika
- Preheat oven to 400F.
- Spread roasted vegetables evenly across the bottom of a roasting pan. Drizzle oil all over the vegetables.
- Roast vegetables for 30-35 minutes or until the vegetables are just starting to get tender.
- Trim the pork tenderloin of any excess fat and membrane.
- Make the seasoning rub by mixing together the minced garlic, salt, black pepper, oregano and paprika. Rub all over the pork tenderloin.
- Move the vegetables in the middle to make room to place the pork tenderloin. Lay the pork tenderloin in the cleared out area, making sure that the pork tenderloin are not touching each other.
- Place back into the oven and roast until the pork tenderloin is cooked and reaches an internal temperature of 145F, about 25 minutes.
- If desired, garnish with minced fresh parsley.