Pork Tenderloin with Roasted Vegetables is an easy and satisfying dish that is perfect for entertaining! 

Pork Tenderloin with Roasted Vegetables

I know, I’ve been gone for a VERY long time. I am not happy that it has been since November since I last posted a recipe. *sigh* Life goes on. After getting a full time job and moving, I am finally settled and ready to begin sharing recipes again. I have made a lot over the past few months and am excited to share some of my favorites!

Pork Tenderloin with Roasted Vegetables

Despite it being the second week of spring, the weather still remains cool in New York. With the rain, I just want to snuggle and eat comfort food. To me, this is comfort food. Easy, delicious and gives you a hug as you eat it! I love the addition of the sweet potato in this recipe. You could use yukon gold or leave them out all together. If you don’t like the veggies that I roasted, switch it out with what you like. 

I hope you enjoy! Please share on Pinterest and Facebook with family and friends. Thank you! 🙂


Pork Tenderloin with Roasted Vegetables

Pork Tenderloin with Roasted VegetablesServes 4


  • 2 tablespoons Dion mustard
  • 2 cloves garlic, minced
  • 3 springs thyme, leaves removed 
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 pound pork tenderloin
  • 8 ounces brussels sprouts, halved
  • 1 sweet potato, peeled cut into 1 inch chunks
  • 1 small fennel bulb, cut into 2 inch chunks
  • 4 carrots, cut into 1 inch chunks
  • 1 cup chicken stock 


  1. Preheat the oven to 400 degrees fahrenheit. In a small bowl mix together the mustard, garlic, thyme leaves, pepper and salt to taste. 
  2. In a medium skillet or cast iron skillet, heat the olive oil over medium high heat. Season the pork with salt and pepper, add the pork and brown on all sides – careful not to brown the garlic. 
  3. Remove the pork from the skillet and place on a large baking sheet. Spread the mustard over the the top of the pork. Surround the meat with the remaining vegetables and potatoes. Pour stock and leftover thyme leaves over the vegetables and turn to coat. Sprinkle with additional salt and pepper. 
  4. Cook for 35 to 45 minutes, or until a thermometer inserted in the center of the pork reaches 145 degrees. 
  5. Remove the pork from the oven and tent with tin foil for 10 minutes, if vegetables need more roasting time they can remain in oven during this time, if not leave with pork. Slice and serve! 

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