Roasted Pork Tenderloin with Vegetables

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.

Roasted vegetables oven roasted pork tenderloin how to recipe

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.

Roasted vegetables oven roasted pork tenderloin how to recipe

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

4.82 out of 5
16 reviews
How to roast pork tenderloin recipe with time for how long to bake. Herb and garlic rub and harvest vegetables - onion, carrots, potatoes, eggplant mushrooms.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6


  • 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 cloves garlic , 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.
  • Serve.


Per serving:

Calories: 440kcalCarbohydrates: 39gProtein: 43gFat: 14gSaturated Fat: 2gCholesterol: 109mgSodium: 1309mgFiber: 11gSugar: 10g

Nutrition Disclaimer


Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

4.82 from 16 votes (6 ratings without comment)

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Recipe Rating


  • 5 stars
    I’ve made this recipe many of times and it does not disappoint. My family loves it.

    • Reply
    • So glad to hear that your family enjoys the recipe!

  • Turned out perfect !
    we used a dry rub ! Pineapple , Habanero , Rum worked out great with the veggies !
    Thank you !

    • Reply
  • 5 stars
    Pro tip if your meal prepping for one or two: You can stew the leftovers. Just throw them in a pot with some broth and simmer until warm and the veggies are the softness you want them. Doesn’t take much time at all since everything’s already cooked, and it was delicious! You can pretty much eyeball the broth, but if you leave it less soupy you can mash up the potatoes after you serve it and it has the consistency of a dublin coddle. I also added garlic and a dash or two of Worcestershire. Great for mopping up with bread 😋

    • Reply
  • Delicious! Made it last night! I followed the recipe except for putting extra vegetables. Brussels sprouts and our first summer squash went in also. Also smoked paprika in the spices because another reviewer tried it! Thank you so much, will definitely make it again

    • Reply
  • 4 stars
    Just made this, absolutely delicious! Pork was perfect and vegetables right on! House has a wonderful aroma! Dry rub gave the best flavour, can’t wait to make this again for our guests. Thank you!

    • Reply
  • 5 stars
    Bomb ?!!!!

    • Reply
  • 5 stars
    Yes I did it was great

    • Reply
  • 5 stars
    We used all the veggies in the fridge, included smoked paprika in the rub, and cooked the veggies just 15 minutes before adding the pork to the pan, since we like our veggies tender-crisp. It all came out amazing, and turned an easy meal into a memorable dinner! Thanks for the recipe–it’s a keeper!

    • Reply
  • This is such a colorful, delicious-looking dish, Steve! I just love it!

    • Reply
  • 5 stars
    Now this is my kinda family meal! Just gorgeous!! xo

    • Reply
  • OMGoodness! I love pork tenderloin! Yours looks beyond amazing!

    • Reply
  • 5 stars
    oh my goodness this looks DIVINE! i am literally drooling over here, great recipe 🙂 xo

    • Reply
  • 5 stars
    Roasting a pork loin to perfection is something I need to learn to do. Will try it this way. Hubby would be happy! ?

    • Reply
  • 5 stars
    Amazing pork dish Steve, another of your recipes added to my must make list ♥

    • Reply
  • Looks good! 🙂

    • Reply
  • Looks amazing! It’s been awhile since I made a pork roast. Thanks for the recipe. Sharing on FB & Twitter! Thank you for sharing on Merry Monday! Hope to see ya next week!

    • Reply

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