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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.


Roasted Pork Tenderloin:
  • 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


  1. Make spice rub - Combine 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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  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!



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