Easy Roast Pork and Vegetables is so quick to whip up. With fresh veggies and tender, juicy pork roasted to perfection, it’s the perfect weeknight meal you’ll turn to again and again!
Happy Tuesday, friends! Did you have yesterday off? I did and it was a perfect day. I got to spend time with my girls, my parents, my sister, and my niece, and it was so nice to not have anywhere I had to be or anything I had to do. Those days are few and far between in my world, so I cherish them. And if you’ve explored my blog for longer than 30 seconds, I’m sure you’ve noticed a common theme. I don’t like to make a big fuss about dinner. I love 30-minute (or less) meals because my weekdays are way too crazy to consider anything else.
So when I find a delicious weeknight meal that’s a keeper, I’m happier than a 6-year-old girl with unlimited spending money in an American Girl store. Less time for dinner = more time for me after the kiddles go to bed. And that time, my friends, is precious. If you have kids, you definitely know what I’m talking about.
So imagine my delight when I concocted this super quick Easy Roast Pork and Vegetables the other day. First of all, roasted veggies are pretty much the best thing EVA that you can eat. Well, besides chocolate. Or caramel. And then tender, juicy roast pork? You got it all. In a simple one-dish meal that’s sure to become a family favorite and takes just 4 simple steps to make.
- 2 pork tenderloins (weight will be between 2.5 and 3 lbs)
- 4 large red potatoes, washed and cut into 1-inch chunks
- ½ large onion, sliced into wedges
- 2 cups baby carrots, halved lengthwise
- ¼ cup Italian dressing (I used Briana's Italian vinaigrette)
- 2 tsp kosher salt
- 1 Tbsp salt-free garlic and herb seasoning blend (I used Mrs. Dash)
- Preheat oven to 450 degrees. Spray a shallow roasting pan or jelly roll pan with cooking spray.
- In a large bowl, combine all ingredients, tossing to coat everything with dressing.
- Place tenderloins on pan and arrange vegetables around them.
- Bake for 30-40 minutes, or until thermometer reads 160 degrees, flipping vegetables once.
