Garlic Rosemary Pork Tenderloin & Veggies

Total Time
Prep 15 mins
Cook 30 mins

I had some tenderloin that needed cooking so I decided to use the same recipe thatI use on my roast turned out great!

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Rinse tenderloin and pat dry. Place into large casserole dish.
  3. Dice potatoes into approximately 1 inch cubes. Set aside.
  4. Slice carrots into 1/2-3/4 inch slices. Set aside.
  5. Using garlic press, crush all 6 cloves of garlic into a large bowl. Add onion, rosemary and oil. (Amount of oil depends on how large you cut vegetable pieces.) Stir well to combine all ingredients evenly.
  6. Spoon approximately 1/4 cup of garlic mixture over tenderloins.
  7. Add vegetables to remaining garlic mixture and stir well, coating all vegetables evenly. Spoon vegetables into casserole dish around tenderloins.
  8. Pour any remaining garlic mixture over tenderloins and vegetables.
  9. Place casserole dish, uncovered into oven. Cook for 30-40 minutes, stirring vegetables occasionally.
  10. The more you stir the vegetables, the crispier they will be. For a softer vegetable, only stir at the 25-30 minute mark.


Most Helpful

I fixed this meal last week and it was a hit. The only thing that I will do different is that I'm going to cook it in a large skillet. I think that it will taste just as good, except that it will give me a chance to make a light gravy for it. We really enjoed it and will definately cook it again.

Ta2luvgdess February 17, 2009

OUTSTANDING!!!!! Made this today and it was so moist and tender. I had baby carrots and tiny new potatoes and just quartered them all. Even my 9 year old came back for seconds. And it was so easy to put together. This is a keeper in this house. Thanks

Gabz August 19, 2007

This was delicious - I used less oil and added salt, and we loved it.

bpitt March 09, 2006

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