# Components:
→ Pork & Marinade
01 - 1.5 lb pork tenderloin, trimmed
02 - 4 cloves garlic, minced
03 - 2 tablespoons olive oil
04 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
05 - 1 tablespoon fresh thyme, chopped or 1 teaspoon dried
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 tablespoon 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 tablespoons olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Garnish
17 - Fresh parsley, chopped (optional)
# Directions:
01 - Set oven temperature to 425°F.
02 - Combine minced garlic, 2 tablespoons olive oil, rosemary, thyme, salt, pepper, and Dijon mustard in a small bowl. Coat pork tenderloin evenly with the mixture.
03 - Arrange carrots, bell peppers, red onion, and zucchini on a large baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, then toss to coat.
04 - Place the coated pork tenderloin in the center of the baking sheet nestled among the vegetables.
05 - Roast for 30 to 35 minutes until pork reaches an internal temperature of 145°F and vegetables are tender and caramelized.
06 - Remove from oven and let the pork rest for 5 minutes.
07 - Slice the pork tenderloin and serve alongside the roasted vegetables. Garnish with fresh parsley if desired.
