Sheet Pan Garlic Herb Pork Tenderloin with Roasted Vegetables

• 1 pork tenderloin (about 1 to 1.25 pounds), trimmed
• 2 tablespoons olive oil, divided
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch half moons
• 1 medium yellow squash, sliced into 1/2-inch half moons
• 1 cup baby carrots
• 1 cup cherry tomatoes
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
2. In a small bowl, combine 1 tablespoon olive oil, minced garlic, dried rosemary, thyme, paprika, salt, and pepper to create the garlic herb marinade.
3. Pat the pork tenderloin dry with paper towels. Rub the garlic herb marinade all over the pork tenderloin evenly and set aside.
4. In a large bowl, toss the bell pepper, zucchini, yellow squash, baby carrots, and cherry tomatoes with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
5. Arrange the vegetables evenly on the prepared baking sheet and place the pork tenderloin in the center.
6. Roast in the oven for about 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and slightly caramelized. Stir the vegetables halfway through cooking for even roasting.
7. Remove from the oven and let the pork rest for 5 minutes before slicing.
8. Serve pork slices with the roasted vegetables, garnished with fresh parsley if desired.

Chef tips

• Use a meat thermometer to check pork doneness for the juiciest results — remove from oven once it hits 145°F.
• If you don’t have dried herbs, fresh rosemary and thyme can be used, but reduce quantity to about 1 teaspoon each.
• For a spicier version, add 1/4 teaspoon red pepper flakes to the marinade.
• Any root vegetables like small potatoes or parsnips can be added or substituted — just cut them into smaller pieces so they roast evenly.