Herb-Infused Pork Tenderloin with Summer Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender pork loin roasted with fresh herbs and seasonal vegetables, showcasing how fathers can model balanced meals through simple preparation. This American-inspired Father’s Day recipe, ready in about 43 minutes, pairs pork tenderloin, zucchini, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.25 lbs pork tenderloin
• 2 medium zucchini
• 2 medium yellow squash
• 2 tbsp olive oil
• 1 tbsp chopped fresh thyme
• 3 cloves minced garlic
• 1 tsp salt
• 1/2 tsp black pepper

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F. Trim pork tenderloin of silver skin and tie with kitchen twine at 1-inch intervals.
2. Step 2: Slice zucchini and yellow squash into 1/2-inch thick half-moons. Place around pork on a parchment-lined baking sheet.
3. Step 3: Drizzle vegetables with 1 tbsp olive oil, then add minced garlic, 1 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat.
4. Step 4: Place pork on top of vegetables. Drizzle with remaining 1 tbsp olive oil. Roast for 25-30 minutes until pork reaches 145°F internally and vegetables are tender with light browning.