Pork Tenderloin With Vegetables Recipe

  • 1 pound small red potatoes, quartered
  • 3 large carrots, sliced
  • 1 tablespoon grated lemon peel
  • 2 teaspoons dried rosemary
  • 1 teaspoon fennel seeds
  • 3/4 teaspoon cracked black pepper
  • 1/2 teaspoon salt
  • 1 pound pork tenderloin
  • 4 teaspoons extra-virgin olive oil, divided
  • 4 medium plum tomatoes, diced
  • 1 teaspoon onion, chopped
  • 1/3 cup chicken broth
  1. Preheat the oven to 450 degrees F. Coat a roasting pan with cooking spray.
  2. Place a steamer basket in a large saucepan with 1/2 inch of water. Place the potatoes and carrots in the steamer. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook for 5 minutes, or until the potatoes are just tender. Remove from the heat.
  3. Meanwhile, in a large bowl, combine the lemon peel, dried rosemary, fennel, pepper, and salt. Rub the pork with 2 teaspoons of the herb mixture. Place the pork in the center of the prepared roasting pan and drizzle with 1 teaspoon of the oil.
  4. Add the potatoes and carrots, tomatoes, and onion to the herb mixture remaining in the bowl. Add the remaining 1 tablespoon oil and toss to coat well. Arrange the vegetables around the roast. Drizzle the vegetables with the broth.
  5. Roast for 30 minutes, or until a thermometer inserted in the center reaches 155 degrees F, the juices run clear, and the vegetables are tender and lightly browned on the edges. Place the pork on a cutting board and let stand for 5 minutes.
  6. Slice the pork on the diagonal and place on a platter with the vegetables. Drizzle with the pan juices and garnish with rosemary sprigs.