When it comes to an easy yet impressive dinner, this Pork Tenderloin Filet with Veggies is a winning choice. Not only is it packed with flavor, but it’s also a wholesome, well-balanced meal that’s perfect for busy weeknights or casual gatherings. The tender, juicy pork pairs perfectly with a medley of roasted veggies—carrots and potatoes—creating a comforting dish that feels like a home-cooked classic.
Even better, everything cooks in the oven, making cleanup a breeze. Whether you're hosting guests or just feeding your family, this one-pan pork tenderloin recipe is a crowd-pleaser. Try it tonight and discover how simple and satisfying healthy dinners can be!
You love this recipe year round! Throw a salad with it and you are ready to serve!
If you need another one pot meal try my Chicken Burrito Skillet soon! Its a fast weeknight meal too!
Ingredients
- sea salt
- pepper
- coriander
- onion powder
- italian seasoning
- garlic powder
- cajun seasoning
- olive oil
- russet potatoes
- carrots
- pork tenderloin filet
- salt and pepper
See exact quantities in recipe card below!
Instructions
Trim your pork loin of any silver skin and fat. Pat it dry with a paper towel then rub olive oil all over. In the mean time heat a large oven safe skillet or dutch oven with olive oil over medium high heat until hot. Rub seasonings all over the tenderloin until completely covered. Sear ALL sides of the filet. It will take about 6-8 minutes. Take the pork out add a bit more olive oil and toss in all the veggies. Stir around to pick up all the left over seasonings. Make a small hole in the center add a few Tablespoons of water and deglaze that pan! Stir those veggies around again until they are all coated and starting to cook. Make another hole in the center. Add a drizzle of oil and about ¼ cup water and add the pork right in the center. Cover with foil and the lid and cook in a preheated oven until done!
Watch video below!
Equipment
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Substitutions
- Veggies - Use veggies that your family loves. Great substitutes are sweet potatoes, Brussel sprouts, onions, peppers, asparagus!
- Pork - For this recipe I prefer the thinner pork loin FILET. I feel the pork loin roast dries out to quick. But feel free to try it!
Meals to Try Soon
Pork Tenderloin Filet with Veggies
Ingredients
- 1 teaspoon sea salt or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon garlic powder
- 2 Tablespoons olive oil
- ½ teaspoon cajun seasoning
- 3 russet potatoes
- 3-4 medium sized carrots
- 1½ pound pork tenderloin filet
- Salt and pepper to taste
Instructions
- Preheat oven to 475F with the rack in the middle.
- Chop potatoes and carrots into bite sized pieces. Trim tenderloin filet of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 tablespoon oil.
- Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated. If desired add extra sprinkles of Tony’s and pepper all over.
- Heat 1 tablespoon oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 -8 minutes total).
- Take roast out and set aside. Add vegetables and stir around to coat in seasonings. Push from middle and add ⅛-1/4 cup water to deglaze pan.
- Stir veggies again and make room in center and add the pork tenderloin back to pan. Cover with foil and lid. Turn oven down to 400 and cook for 7-10 minutes depending on thickness. (If more than 2 inches thick cook for 10). Pull out and flip tenderloin over and add thermometer. Cook uncovered for 7-10 minutes or until 165 is reached. Let rest for 5 minutes. Slice into thin medallions and serve with veggies!
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