tenderloin and vegetables

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Resting Time: 10 minutes
• Total Time: 1 hour 5 minutes

Recipe Yield

• Servings: 6 servings

Ingredients

For the Tenderloin

• 2 pounds beef tenderloin or pork tenderloin
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 tablespoons butter
• 3 garlic cloves, minced

For the Vegetables

• 2 cups baby potatoes, halved
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning

Optional Garnish

• Fresh parsley, chopped
• Lemon wedges
• Fresh thyme sprigs

Equipment Needed

• Large oven-safe skillet
• Baking sheet
• Mixing bowl
• Meat thermometer
• Sharp knife
• Cutting board

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Intensity Level: Easy

Step 2: Season the Tenderloin

Pat the tenderloin dry using paper towels. This helps achieve a beautiful golden crust during searing.

In a small bowl, combine the salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Rub the seasoning mixture evenly over the entire tenderloin.

Drizzle with olive oil and gently massage the seasonings into the meat.

Intensity Level: Easy

Step 3: Prepare the Vegetables

Place the potatoes, carrots, bell peppers, zucchini, and onion into a large mixing bowl.

Add olive oil, salt, black pepper, and Italian seasoning. Toss until the vegetables are evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet.

Intensity Level: Easy

Step 4: Roast the Vegetables

Place the baking sheet in the preheated oven and roast the vegetables for 15 minutes before adding the tenderloin.

Starting the vegetables first ensures everything finishes cooking at the same time.

Intensity Level: Easy

Step 5: Sear the Tenderloin

While the vegetables begin roasting, heat a large oven-safe skillet over medium-high heat.

Add olive oil and carefully place the seasoned tenderloin into the skillet.

Sear for 2 to 3 minutes on each side until a rich golden-brown crust forms.

Add butter and minced garlic during the final minute of searing. Spoon the melted butter over the tenderloin repeatedly for enhanced flavor.

Intensity Level: Moderate

Step 6: Roast the Tenderloin

Transfer the skillet with the tenderloin directly into the oven beside the vegetables.

Roast until the internal temperature reaches your preferred doneness:

Beef Tenderloin

• Rare: 125°F (52°C)
• Medium-Rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium-Well: 150°F (66°C)

Pork Tenderloin

• Safe Internal Temperature: 145°F (63°C)

This typically takes 18 to 25 minutes depending on thickness.

Intensity Level: Moderate

Step 7: Check for Doneness

Insert a meat thermometer into the thickest part of the tenderloin.

Remove the meat from the oven when it is approximately 5 degrees below your target temperature, as it will continue cooking while resting.

The vegetables should be tender and lightly caramelized.

Intensity Level: Easy

Step 8: Rest the Tenderloin

Transfer the tenderloin to a cutting board and loosely cover with aluminum foil.

Allow it to rest for 10 minutes.

Resting helps the juices redistribute throughout the meat, resulting in a more tender and flavorful final product.

Intensity Level: Easy

Step 9: Slice and Serve

Slice the tenderloin into medallions approximately ½ inch thick.

Arrange the slices on a serving platter alongside the roasted vegetables.

Garnish with fresh parsley, thyme, or lemon wedges if desired.

Serve immediately.

Intensity Level: Easy

Chef’s Tips

1. Use a meat thermometer for the most accurate results.
2. Avoid overcooking tenderloin, as it can become dry.
3. Cut vegetables into similar sizes for even cooking.
4. Allow the meat to come to room temperature for 20 minutes before cooking.
5. Fresh herbs can enhance the flavor even further.
6. For extra richness, drizzle with pan juices before serving.

Variations

Garlic Herb Tenderloin

Add fresh rosemary, thyme, and parsley to the butter while basting.

Balsamic Vegetable Version

Toss vegetables with 2 tablespoons balsamic vinegar before roasting.

Spicy Version

Add red pepper flakes or cayenne pepper to the seasoning mix.

Mushroom Addition

Include sliced mushrooms with the vegetables for an earthy flavor.

Storage Instructions

Refrigeration

Store leftovers in an airtight container for up to 4 days.

Freezing

Freeze sliced tenderloin separately from vegetables for up to 3 months.

Reheating

Warm gently in a 325°F (163°C) oven until heated through. Avoid overheating to maintain tenderness.

Serving Suggestions

This tenderloin and vegetables recipe pairs beautifully with:

• Garlic mashed potatoes
• Rice pilaf
• Buttered noodles
• Caesar salad
• Dinner rolls
• Roasted asparagus
• Steamed green beans

For beverages, consider sparkling water, iced tea, or a light red wine if serving adults.

Nutritional Benefits

Tenderloin is an excellent source of:

• High-quality protein
• Iron
• Zinc
• Vitamin B12

The vegetables contribute:

• Fiber
• Vitamin A
• Vitamin C
• Potassium
• Antioxidants

Together, they create a balanced meal that supports overall health and provides lasting energy.

Nutrition Information (Per Serving)

Approximate values based on 6 servings:

• Calories: 420
• Protein: 38g
• Carbohydrates: 18g
• Dietary Fiber: 4g
• Sugars: 5g
• Total Fat: 21g
• Saturated Fat: 7g
• Cholesterol: 105mg
• Sodium: 620mg
• Potassium: 890mg
• Vitamin A: 70% DV
• Vitamin C: 90% DV
• Iron: 20% DV