Pork Tenderloin Filet with Veggies
This juicy pork tenderloin filet is oven-roasted to perfection and served with a colorful mix of roasted vegetables. An easy, flavorful, and healthy dinner that’s ideal for weeknights or sharing with loved ones.
Servings: 4 -6
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!
