Roasted Pork Tenderloin with Potatoes and Vegetables

Step 1

Preheat oven to 425°F. Pat the 1 lb pork tenderloin dry and season all over with 1/2 tsp salt and 1/4 tsp black pepper.

Step 2

In a large bowl, toss the 1 lb baby potatoes (halved if large), 2 cups broccoli florets, 2 medium carrots (peeled and cut into 1-inch pieces), and 1 cup cherry tomatoes with 2 tbsp olive oil, remaining 1/2 tsp salt, and 1/4 tsp black pepper.

Step 3

Spread the vegetables in a single layer on a large rimmed baking sheet. Place the seasoned pork tenderloin on top of the vegetables.

Step 4

Roast for 20 minutes, then remove the sheet from the oven. Push vegetables aside and turn the pork over. Brush the pork with the remaining 1 tbsp olive oil.

Step 5

Return to the oven and roast until the pork reaches 145°F at the thickest part and the potatoes are tender, about 10-15 more minutes. The vegetables should be browned at the edges.

Step 6

Let the pork rest on a cutting board for 5 minutes before slicing. Serve the sliced pork with the roasted vegetables and any pan juices.