Rosemary and Garlic Rubbed Pork Tenderloin with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin rubbed with rosemary and garlic, roasted with colorful vegetables for a simple yet elegant weeknight dinner. This American-inspired pork recipe, ready in about 50 minutes, pairs pork tenderloin, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 30 min Serves 4 American cuisine 450 cal/serving

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Ingredients

1.5 lb pork tenderloin
2 tbsp olive oil
2 garlic cloves
1 tbsp fresh rosemary
1/2 tsp salt
1/4 tsp black pepper
2 cups baby carrots
2 cups broccoli florets
1 cup red onion wedges

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels.
Step 2: In a small bowl, mix 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper to create a rub.
Step 3: Rub the mixture evenly over the entire surface of the pork tenderloin.
Step 4: Place the pork on a baking sheet lined with parchment paper. Arrange 2 cups baby carrots, 2 cups broccoli florets, and 1 cup red onion wedges around the pork.
Step 5: Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and vegetables are tender with slight caramelization.