Looking for a simple yet satisfying dinner idea? This Lemon Garlic Pork Tenderloin with Roasted Veggies uses fresh ingredients available year round. This makes it a great weeknight dinner option if you skip marinating, but for deeper flavour, marinate the pork while you prep the vegetables!
INGREDIENTS
- Pork Tenderloin
- California Lemons
- Hothouse Cherry Tomatoes
- Carrots
- Potatoes
🕒 Time Breakdown:
Prep Time (Active):
Pork Seasoning & Marinating: 10-15 minutes
Veggie Chopping & Tossing: 10 minutes
Marinating Time (Passive, Optional):
30 minutes (optional but recommended for flavour)
Cooking Time:
Roasting Veggies: 30-35 minutes
Cooking Pork Tenderloin: 15-20 minutes (searing + oven roasting)
METHOD
Prepare the Pork:
Pat the pork tenderloin dry. Season it generously with salt, pepper, and minced garlic.
Marinate:
In a bowl, whisk together the juice of two lemons, a splash of olive oil, and herbs like thyme or rosemary. Pour this marinade over the pork and let it sit for at least 30 minutes.
Roast the Veggies:
Preheat the oven to 400°F. Chop carrots and potatoes into bite-sized pieces. Toss them with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 30-35 minutes.
Cook the Pork:
Heat a skillet over medium-high heat. Sear the pork tenderloin on all sides until golden. Transfer it to the oven and roast for 15-20 minutes or until it reaches an internal temperature of 145°F.
Serve:
Slice the pork and plate it with the roasted vegetables. Drizzle with any leftover lemon juice for extra flavor.
