Oven-Roasted Pork & Vegetables

This is the kind of meal that looks impressive but requires almost zero effort: toss everything on one pan, season generously, and let high heat work its magic.

Pork tenderloin stays juicy while vegetables caramelize at the edges, soaking up savory herb oils.

Stir the veggies occasionally and dinner practically cooks itself.

Pro Tips

• Even cooking: Cut vegetables into similar-sized pieces so everything finishes at the same time
• Don’t skip the stir: Tossing vegetables halfway through ensures even browning and prevents sticking
• Check temp: Pork is done at 145°F; use a meat thermometer for perfectly juicy, not-dry tenderloin
• Rest before slicing: Let pork rest 5 minutes after roasting so juices redistribute throughout the meat

Variations

• Swap sweet potatoes for regular potatoes for natural sweetness
• Add Brussels sprouts or bell peppers for more veggie variety
• Try thyme and oregano instead of rosemary and sage for different herb profiles