Go Back

Garlic Butter Pork Tenderloin and Veggies – A Cozy, One-Pan Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pork tenderloin (about 1 to 1.25 pounds), silver skin removed
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets (or broccolini), bite-size
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked or sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 3 tablespoons unsalted butter, softened
  • 3–4 garlic cloves, finely minced
  • 1 tablespoon fresh parsley, finely chopped (plus more for garnish)
  • 1 teaspoon lemon zest, plus lemon wedges for serving
  • Optional: pinch of red pepper flakes for heat

Method
 

  1. Preheat and prep. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it. Pat the pork tenderloin dry with paper towels.
  2. Season the pork. In a small bowl, mix 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, paprika, garlic powder, and dried thyme. Rub this mixture all over the pork. Set aside.
  3. Toss the veggies. On the sheet pan, toss potatoes, broccoli, bell pepper, and onion with the remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Spread into a single layer, keeping space in the center for the pork.
  4. Make the garlic butter. In a bowl, combine softened butter, minced garlic, parsley, lemon zest, and a pinch of red pepper flakes if using. Stir until smooth.
  5. Roast. Place the seasoned pork in the center of the pan. Roast for 10 minutes.
  6. Butter baste and finish. Pull the pan out, smear about half the garlic butter over the top of the pork, and toss the veggies lightly. Return to the oven and roast 8–12 more minutes, until the thickest part of the pork hits 140–145°F (60–63°C) on an instant-read thermometer.
  7. Rest the meat. Transfer the pork to a cutting board and tent loosely with foil. Rest for 5–8 minutes. This helps the juices redistribute so the slices stay moist.
  8. Final toss. Dot the remaining garlic butter over the hot veggies and toss until glossy. Slice the pork into 1/2-inch medallions and spoon any pan juices over the top.
  9. Serve. Finish with extra parsley and a squeeze of fresh lemon. Taste and adjust salt and pepper as needed.