Hello food lovers! Today, I’m excited to share a recipe that’s truly one of my favorites for a cozy dinner at home: Herb-Crusted Pork Tenderloin with Roasted Root Vegetables. This dish is the perfect blend of savory, sweet, and hearty – everything you need to make your taste buds dance with joy!
Nothing says “comfort food” quite like a beautifully roasted pork tenderloin. It’s one of those meals that feels like a special occasion – even if it’s just a regular Tuesday night. Being married and both of us having busy jobs, my wife and I appreciate dishes that are easy to put together yet incredibly rewarding. This herb-crusted pork tenderloin is just that!
Let’s start with the star of the show: the pork tenderloin. It’s marinated in a delightful mixture of mustard, garlic, and herbs. The fresh rosemary, thyme, and parsley really make this dish sing. If you’ve never tried marinating your pork with this combination, you’re in for a treat. It not only infuses the meat with an amazing depth of flavor but also forms a beautiful crust when roasted.
Next up, the roasted root vegetables. I love using a mix of carrots, parsnips, sweet potatoes, and red onion. They offer a rainbow of colors and flavors that complement the pork perfectly. Plus, they’re simply seasoned with olive oil, balsamic vinegar, and a touch of honey to bring out their natural sweetness and get that lovely caramelized edge.
One of the things I adore about this recipe is how straightforward it is. After marinating the pork and prepping the veggies, everything goes onto a single baking dish. You pop it in the oven and let the magic happen. In about half an hour, you have a dinner that looks like it took all day to prepare – but really, you’ve just spent the time sipping a nice cup of tea or maybe a glass of wine!
This dish has become a staple in our household, especially on those chilly UK evenings when all you crave is something warm and satisfying. The aroma that fills the house while it’s roasting is absolutely irresistible – it’s one of those smells that just makes you feel at home.
I hope you enjoy making and eating this Herb-Crusted Pork Tenderloin with Roasted Root Vegetables as much as we do. It’s perfect for sharing with family or impressing dinner guests. Trust me, they’ll think you spent hours in the kitchen!
Give it a try and let me know how it turns out in the comments below. Happy cooking, and bon appétit!
Cheers,
Al
Ingredients
- 1.5 lbs (680g) pork tenderloin
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 large sweet potato, peeled and cubed
- 1 large red onion, quartered
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Method
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together the Dijon mustard, minced garlic, fresh rosemary, thyme, parsley, salt, and black pepper.
- Rub the pork tenderloin with olive oil, then coat it evenly with the herb mixture. Let it marinate for at least 15 minutes to absorb the flavors.
- While the pork is marinating, prepare the vegetables. In a large mixing bowl, combine the chopped carrots, parsnips, sweet potato, and red onion. Drizzle with olive oil, balsamic vinegar, and honey. Toss to coat the vegetables evenly.
- Place the pork tenderloin in the center of a large baking dish. Arrange the seasoned vegetables around the pork.
- Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.
- Remove the dish from the oven and let the pork rest for 5-10 minutes before slicing.
- Slice the pork tenderloin into medallions and serve with the roasted root vegetables. Enjoy!
