Roast Pork Tenderloin With Vegetables
Juicy roast pork tenderloin paired with flavorful vegetables and a tangy lime-wine marinade creates a hearty, aromatic dish perfect for family dinners or special occasions. The combination of roasted peppers, onions, mushrooms, and carrots offers a colorful, satisfying meal with a hint of citrus zest.
Ingredients
- 1.5 to 2 lb. pork tenderloin
- 1 large red bell pepper ⓘ
- 1 large sweet onion ⓘ
- 1 lb. mushrooms ⓘ
- 1.5 lb. short-cut baby carrots
- 16 oz. can stewed and sliced tomatoes ⓘ
- olive oil spray or 3 Tbsp. olive oil
- 1/2 to 3/4 cup white wine ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1/2 tsp. oregano ⓘ
- 1/2 tsp. coarse black pepper ⓘ
- 1/4 tsp. salt
- 1/2 tsp. sweet paprika ⓘ
- 1/2 cup bottled Key lime juice ⓘ
Instructions
- Salt and generously pepper the pork tenderloin.
- Mix together the lime juice and white wine.
- Pour the marinade over the tenderloin and marinate in the refrigerator for 30 to 45 minutes.
- Reserve the marinade liquid.
- Spray a glass roasting pan with olive oil spray or coat the bottom with 2 tablespoons of olive oil.
- Place the tenderloin in the center of the roasting pan.
- Arrange the prepared vegetables on both sides of the pork.
- Pour the reserved marinade over the pork and vegetables.
- Sprinkle salt, garlic powder, oregano, paprika, and black pepper over the mixture.
- Pour the stewed tomatoes over the vegetables and pork.
- Drizzle remaining olive oil over the vegetables or give them a quick spray with oil.
- Cover loosely with foil.
- Roast in a 450°F oven for 2 to 2 1/2 hours.
- Uncover and roast for an additional 20 minutes.
Tips & Substitutions
For added flavor, consider marinating the pork tenderloin overnight. If you don’t have white wine, chicken broth or apple juice can work as a substitute. Adding fresh herbs like thyme or rosemary can elevate the dish. For a quicker cooking time, you can cut the tenderloin into smaller pieces before roasting.
Serving Suggestions
Serve the roast pork tenderloin sliced with the roasted vegetables arranged alongside. This dish pairs beautifully with a refreshing Broccoli And Raisin Salad for a contrast in flavors. Consider serving with crusty bread or over a bed of rice to soak up the delicious juices.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork and vegetables in a baking dish, cover with foil, and warm in a 350°F oven until heated through, about 15-20 minutes. This helps maintain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Pork Tenderloin With Vegetables contains roughly 126 calories, with 6g protein, 28g carbohydrates, and 1g fat. It is an excellent source of vitamin D (99% of the Daily Value), iron (42% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1310mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork?
Yes, you can substitute pork loin or pork shoulder for the tenderloin, but adjust the cooking time accordingly as these cuts may take longer to become tender. Ensure the internal temperature reaches at least 145°F for safety.
What can I do with leftover pork tenderloin?
Leftover pork tenderloin is versatile; you can slice it for sandwiches, chop it into salads, or use it in stir-fries. It also works well in a supper strata, making for a delicious breakfast or brunch option.
Is there a vegetarian option for this recipe?
For a vegetarian alternative, try using marinated tofu or tempeh instead of pork. Roast the tofu with the same vegetables and seasonings to capture similar flavors while keeping the dish plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).