# Components:
→ Pork & Marinade
01 - 1.5 lb pork tenderloin, trimmed
02 - 4 cloves garlic, minced
03 - 2 tbsp olive oil
04 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
05 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)
06 - 1 tsp kosher salt
07 - 1/2 tsp freshly ground black pepper
08 - 1 tbsp Dijon mustard
→ Vegetables
09 - 2 medium carrots, peeled and cut into 1-inch pieces
10 - 1 red bell pepper, seeded and cut into chunks
11 - 1 yellow bell pepper, seeded and cut into chunks
12 - 1 red onion, cut into wedges
13 - 1 zucchini, sliced into thick rounds
14 - 2 tbsp olive oil
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ Garnish
17 - Fresh parsley, chopped (optional)
# Method:
01 - Set the oven to 425°F.
02 - Combine garlic, 2 tablespoons olive oil, rosemary, thyme, salt, black pepper, and Dijon mustard in a small bowl. Rub the mixture thoroughly over the pork tenderloin.
03 - On a large baking sheet, spread carrots, bell peppers, red onion, and zucchini. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, then toss to evenly coat.
04 - Place the pork tenderloin in the center of the baking sheet amid the vegetables.
05 - Roast in the oven for 30 to 35 minutes until the pork registers 145°F internally and vegetables are tender and caramelized.
06 - Remove from oven and allow the pork to rest for 5 minutes before slicing.
07 - Slice the pork and plate with the roasted vegetables. Garnish with fresh parsley if desired.
