Pork Tenderloin with Roasted Vegetables

Ingredients

• 1½ lb pork tenderloin
• 4 cup broccoli florets
• 3 medium carrots
• 1 medium red onion
• 1½ lb potatoes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Chop carrots, red onion, and potatoes into 1-inch pieces. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place the seasoned vegetables on one side of the prepared baking sheet. Roast for 15 minutes.
4. While vegetables roast, pat the pork tenderloin dry. Rub with the remaining 1 tablespoon of olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
5. After 15 minutes, add the pork tenderloin and broccoli florets to the baking sheet with the vegetables. Toss the broccoli with any remaining oil on the sheet. Continue roasting for another 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and slightly caramelized.
6. Remove the pork from the oven and let it rest for 5-10 minutes before slicing. This helps keep the meat juicy.
7. Slice the pork tenderloin and serve immediately with the roasted vegetables. Garnish with fresh parsley, if desired.