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+ servings

Pork Tenderloin with Roasted Vegetables

Servings 4 adults


  • 1 pork tenderloin trimmed
  • 1/2 yellow onion quartered
  • 1 bunch asparagus trimmed, cut into 1in lengths
  • 2 yellow squash cut into 1in pieces
  • salt
  • pepper
  • olive oil

For the dressing

  • 1/2 cup fresh parsley finely chopped
  • 4 cloves garlic peeled, minced
  • 1 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 2 tbsp olive oil


Sear the pork

  • cut the tenderloin into 4 portions and season with salt and pepper. In a stainless steel pan on medium heat, sear the pork portions on all sides in 2 tbsp olive oil. Remove pan from heat, set aside.

Roast the vegetables, finish the pork

  • Place a baking pan in the oven and preheat to 400.
  • Toss the onion, asparagus and squash together in a bowl with 2 tbsp olive oil and a few pinches each of salt and pepper. Quickly slide the vegetables onto the preheated baking sheet and roast for 10 minutes.
  • Remove the pan from the oven, toss the vegetables around, then place the pork portions, along with any cooking juices in the pan, on top. Place a meat thermometer inside and continue to roast the vegetables with the pork on top until the pork reach an internal temperature of 145. Remove from the oven at that point.

Make the dressing

  • Add the olive oil to the pan the pork was cooked in and warm it over medium low heat. Add the garlic and sweat for 2-3 minutes. Add the oil and garlic with the chopped parsley, lemon juice and zest, and a pinch each of salt and pepper. Stir together.


  • Cut each portion into 4 slices. Place the roasted vegetables on a serving sheet, topped with the sliced pork, and then top with the parsley dressing.