If you’re looking for an easy dinner that feels a little special but doesn’t require a lot of work, this roasted pork tenderloin is it. The pork is seasoned with a simple blend of herbs and spices, quickly browned in a skillet, and then roasted right on top of mushrooms, zucchini, and red onion.
I love meals like this because everything cooks together, and there’s very little cleanup. It’s simple enough for a busy weeknight but still feels like a dinner everyone will enjoy.
What you need to make Roasted Pork Tenderloin with Vegetables
2 Pork tenderloins – Look for tenderloins that are similar in size so they cook evenly.
Olive oil – For browning the pork and roasting the veggies.
Thyme – I like using a mix of fresh and dried, but either works.
Garlic powder – Adds an easy boost of flavor.
Onion powder – A little extra savory flavor.
Smoked paprika – Just enough for a subtle smoky flavor.
Baby Bella mushrooms – Sliced; white mushrooms work too.
1 large zucchini – Slice it into rounds or half-moons.
Red onion – Sliced into thin wedges.
Salt and pepper – For seasoning the vegetables.
Tips and Tricks
Don’t skip the browning. It only takes a few minutes, but it gives the pork a beautiful golden crust and adds so much flavor.
Use fresh or dried thyme. I usually use a combination of both, but either one works perfectly.
Use a meat thermometer. Pork tenderloin is best when it’s cooked to 145°F. It may still have a little pink in the center, and that’s okay.
Let the pork rest. Give it those 5–10 minutes before slicing so the juices can redistribute and the pork stays nice and juicy.
What to Serve with Pork Tenderloin
The roasted mushrooms, zucchini, and onions make this a pretty complete meal, but you can also serve it with a simple green salad, roasted potatoes, rice, or crusty bread.
Roasted Pork Tenderloin with Mushrooms & Zucchini
Ingredients
- 2 pork tenderloins
- Olive oil
- 2 teaspoons thyme, fresh or dried (I like using a little of both)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 8 ounces baby Bella mushrooms, sliced
- 1 large zucchini, sliced
- ½ red onion, sliced
- Additional salt and pepper, to taste
Instructions
- Preheat your oven to 400°F and place the oven rack in the middle position. In a small bowl, mix 1 teaspoon of dried thyme, garlic powder, onion powder, smoked paprika, salt, and pepper. Season the pork tenderloins evenly with the spice mixture.
- Heat a large oven-safe skillet over medium-high heat and add a couple of tablespoons of olive oil. Brown the pork tenderloins on all sides, about 2–3 minutes per side. You’re just looking for a nice golden-brown crust.
- While the pork is browning, add the mushrooms, zucchini, and red onion to a large baking sheet. Drizzle with olive oil and season with the remaining thyme, salt and pepper. Toss everything together.
- Place the browned pork tenderloins on top of the vegetables and roast for about 30 minutes, or until the internal temperature reaches 145°F.
- Remove the pork from the oven and let it rest for 5–10 minutes before slicing. Serve with the roasted vegetables and enjoy!
