Garlic Rosemary Pork Tenderloin & Veggies

"I had some tenderloin that needed cooking so I decided to use the same recipe thatI use on my roast turned out great!"
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  • Preheat oven to 400°F.
  • Rinse tenderloin and pat dry. Place into large casserole dish.
  • Dice potatoes into approximately 1 inch cubes. Set aside.
  • Slice carrots into 1/2-3/4 inch slices. Set aside.
  • 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.
  • Spoon approximately 1/4 cup of garlic mixture over tenderloins.
  • Add vegetables to remaining garlic mixture and stir well, coating all vegetables evenly. Spoon vegetables into casserole dish around tenderloins.
  • Pour any remaining garlic mixture over tenderloins and vegetables.
  • Place casserole dish, uncovered into oven. Cook for 30-40 minutes, stirring vegetables occasionally.
  • The more you stir the vegetables, the crispier they will be. For a softer vegetable, only stir at the 25-30 minute mark.

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  1. 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.
  2. 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
  3. This was delicious - I used less oil and added salt, and we loved it.


I live in Ontario, Canada. I am a stay at home mother of two, a 5 year old boy and an 8 year old girl. I love to cook and to bake and do everything with my children. I volunteer at the kids school several times a week (now if only I could get paid to have this much fun!!)
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