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Garlic Herb Roast Pork Tenderloin with Zucchini

Juicy rosemary-thyme pork tenderloin sliced over caramelized onions, tender zucchini and crisp-edged sweet potatoes with a bright mustard pan glaze.

Garlic Herb Roast Pork Tenderloin with Zucchini

Ingredients

  • 1¼ lb600 gPork tenderlointrimmed of silver skin
  • 4 medium500 gSweet potatoescut into 3/4-inch cubes
  • 2½ medium450 gZucchinicut into 1-inch half-moons
  • 2 medium220 gYellow onioncut into thick wedges
  • 2½ tbsp36 gOlive oil
  • 5 cloves15 gGarlicminced
  • 1¾ tsp2 gDried rosemarycrumbled
  • 2 tsp2 gDried thyme
  • 1 tbsp15 gYellow mustard
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 1½ tbsp20 gLemon juice
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Make the herb paste: in a small bowl stir together the garlic, rosemary, thyme, black pepper, half the salt and one third of the olive oil.
  3. Pat the pork tenderloin dry, rub it all over with the mustard, then spread the herb paste over the mustard. Set it aside while you prep the vegetables.
  4. On the sheet pan, toss the sweet potato and onion with half of the remaining olive oil and half of the remaining salt. Spread in an even layer and roast 15 minutes.
  5. Meanwhile, toss the zucchini in a bowl with the last of the olive oil and the last of the salt.
  6. Take out the pan, stir the sweet potato and onion, push them to the edges, and scatter the zucchini around. Set the pork in the center.
  7. Roast 20 to 25 minutes, until the vegetables are browned and the pork reaches 145°F (63°C) in the thickest part.
  8. Move the pork to a cutting board and rest it 3 minutes, then slice it.
  9. Drizzle the lemon juice over the vegetables, scraping up the browned bits, and sprinkle with the parsley. Serve the sliced pork over the vegetables.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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