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Roasted Pork Tenderloin
with fall vegetables and sundried tomato pesto

Active: 40 min Total: 40 min

This seasonal dinner utilizes the oven for a main dish of pork tenderloin and a side dish of vegetables that are slow roasted and tossed in pesto to concentrate their flavor.

Ingredients

Servings:
4
Metric
Roasted Pork Tenderloin:
  • Sugar - 1 tsp
  • Garlic powder - 2 tsp
  • Cumin, ground - 1 tsp
  • Paprika, any variety - 1 tsp
  • Thyme, dried - 1 tsp
  • Pork tenderloin - 1 lb
  • Oil, cooking - 1 Tbsp
  • Stock, chicken or vegetable - 1/2 cup
Roasted Fall Vegetables:
  • Cauliflower - 1 head, chopped
  • Carrots - 8 oz, cubed
  • Onions, red - 1/2, diced
  • Eggplants - 1 large, cubed
  • Leftover sundried tomato pesto (from Mon) - ~1/2 cup
  • Oil, olive - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make spice rub - Combine sugar, garlic powder, cumin, paprika and thyme. (Can be done up to 5 days ahead)
  2. Cauliflower / Carrots / Onions - Prep as directed. (Can be done up to 5 days ahead)
  3. Cube eggplant. (Can be done 1 day ahead)
  4. Pesto - Check consistency. If you made this ahead it may have thickened a bit, so whisk in water until it is smooth and spreads easily.

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Make

  1. Heat oven to 425F / 218C degrees.
  2. Toss cauliflower, carrots, red onions and eggplants in oil and season with salt and pepper. Spread the vegetables on a sheet pan and roast, stirring occasionally, until vegetables are golden and tender, ~35 minutes.
  3. While vegetables roast, coat pork on all sides with spice rub. Heat a skillet over medium-high heat. Add cooking oil and then pork to heated oil. Sear on both sides for 2 to 3 minutes each, until golden brown. Pour stock into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees. Let rest, covered for 10 minutes.
  4. Toss vegetables with pesto.
  5. Slice pork and drizzle cooking liquid over the top. Enjoy with roasted vegetables on the side!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (83)
Gluten-free (2)
Paleo (10)
Vegetarian (6)

29 reviews

I doubled the pesto but left everything else the same. This is one of the best vegetarian dishes we have made. It was hearty and delicious. My husband and I both loved it.

By: Kristin
Posted: Nov 05, 2018
Diet: Original
0 Helpful

We made a few edits - I was making this for a large group and all the veggies wouldn't fit on the tray, so I sautéed the cauliflower in a skillet (I used frozen). I also added some pre-cooked chicken sausage. The recipe was an add on for me, so the sun-dried tomato pesto with no link to the original recipe meant I just bought store bought. I intended to keep my starch water to help extended it for the number we were cooking for, but I forgot it, so I grabbed some green basil pesto (also in my pantry) and added it. The two pestos worked out just fine, and everyone really enjoyed it. Two people asked me for info on cooksmarts after eating this meal.

By: Joanna
Posted: Nov 01, 2016
Diet: Original
0 Helpful

Used the sundried pesto recipe from Food Network, since this recipe didn't list it. Accidentally forgot carrots, added ground chicken with Italian seasonings. Absolutely delicious!

By: Laurel
Posted: Jul 16, 2016
Diet: Original
0 Helpful

Very good with the Parmesan cheese.

By: Meryl
Posted: Dec 17, 2015
Diet: Original
0 Helpful

Tasty, but heavy.

By: Krista
Posted: Nov 28, 2015
Diet: Original
0 Helpful

Use zucchini and broccoli without carrots and roasted everything in a cake pan instead of a baking sheet. Also subbed walnuts for pecans in the pesto. So good!

By: Sidney
Posted: Nov 21, 2015
Diet: Original
0 Helpful