Roasted Pork Tenderloin and Vegetables

This Roasted Pork Tenderloin and Vegetables is slow cooked in a dutch oven or covered roasting pan.  It combines browned pork tenderloin with onions, potatoes, carrots, fire roasted tomatoes and a perfect blend of common pantry spices in a super easy gravy that almost prepares itself.

It is looking pretty dreary outside however a warm comfort recipe always makes dark dank days better.  I absolutely love comfort food recipes! They are one of my favorite parts about fall, winter and early spring.   This Roasted Pork Tenderloin and Vegetables is so delicious and so easy.

Roasted Pork Tenderloin and Vegetables is slow cooked in a dutch oven or covered roasting pan.  It combines browned pork tenderloin with onions, potatoes, carrots, fire roasted tomatoes and a perfect blend of common pantry spices in a super easy gravy that almost prepares itself. It cooks up so tender in a little over an hour. You can serve it up in a soup bowl like a chunky soup or stew with a piece of crusty french bread or baguette.

How do you make Roasted Pork Tenderloin with Vegetables?

First using a Dutch Oven or heavy skillet brown the pork tenderloin in a little olive or vegetable oil over medium heat.  Remove from the Dutch Oven and place on a plate and set aside.  Now add the onion and cook for several minutes stirring a couple of times. Add about one cup of chicken broth and stir to remove the delicious brown bits from the bottom of the pan. In the cooking world this is known as deglazing.

If you are using a roasting pan instead of a Dutch Oven transfer the onions and broth now. Add the potatoes, carrots, fire roasted tomatoes, Worcestershire Sauce, oregano, basil, onion powder and garlic powder to the Dutch Oven or roasting pan. Stir gently to coat the vegetables. Place the roast on top of vegetables, cover and bake for 325 degrees for about 1 hour or until the vegetables are fork tender. Remove the pork tenderloin to a cutting board and remove vegetables to a bowl.

Whisk together a little chicken broth and cornstarch. Place the cooked broth from the roasting pan in large saucepan over low heat (this can also be done right in the dutch oven) whisk in the cornstarch mixture.  Continue whisking and cooking until slightly thickened. Cut roast and add it and the vegetables  to the gravy. Stir gently to combine and simmer just until warm.

Recipe notes and helpful tips

• I love my Dutch Oven.  It is one of my favorite ways to cook because you can sear, braise and roast all in the same pan.  However if you do not have one or want to invest in one you can cook this recipe using a couple of pans.
• If available use Vidalia onions as they are sweet and really send this recipe over the top.
• Deglaze the pan using chicken or vegetable broth to get those delicious tasty brown bits off the bottom.
• Cook the tenderloin and vegetables in the oven just until the vegetables are fork tender.
• If you like your pork tenderloin a little less done remove it about 20-30 minutes early and wrap in a loose tent foil.  Place the rest of the goodies (vegetables, broth and tomatoes) back in the oven and finish cooking until fork tender. Once the vegetables are done remove them from the pan, make the gravy, slice the pork tenderloin and add it and the vegetables back to the pan.

If you love easy, delectable and dependable comfort food recipes than put this Roasted Pork Tenderloin and Vegetables on your to try list today.  This is an amazingly flavorful recipe that you can feel great about feeding your family.

Other pork recipes you will love!

• Dry Rub Grilled Pork Tenderloin
• Crock Pot Pork Tenderloin with Balsamic Sauce
• Sweet Pork Dumplings
• Homemade Pork Stuffed Wonton Soup
• Smothered Pork Chops
• Pork Loin Roast

This post was originally published February 22, 2018 and was republished August 15, 2019 with new content.

Roasted Pork Tenderloin and Vegetables

Family friendly delectable slow cooked pork tenderloin, with onions, potatoes, carrots, fire roasted tomatoes in a super easy gravy that comes together in minutes.

4.81 from 21 votes

Print Pin Rate

Course: main meal pork

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Servings: 4 servings

Calories: 429kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons olive oil
• 1 1/4 -1 1/2 lb pork tenderloin trimmed
• 2 medium onions cut in eighths
• 1 1/4 cups low sodium chicken or beef broth
• 4-5 small red potatoes quartered
• 3 large carrots peeled and cut in chunks
• 1 can 14.5 ounce fire roasted tomatoes
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons cornstarch
• Salt & pepper

Instructions

• Heat olive oil in dutch oven or skillet over medium; brown pork tenderloin on all sides. Remove from skillet and set aside. Add onion and cook for 2-3 minutes. Add 1 cup chicken broth and stir to remove brown bits from the bottom of the pan.
• If using covered roasting pan transfer liquid and onions now.
• Add potatoes, carrots, fire roasted tomatoes, Worcestershire Sauce, oregano, basil, onion powder and garlic powder. Stir to coat vegetables. Place roast on top of vegetables, cover and bake for 325 degrees for 1 hour or just until vegetables are tender. Remove pork tenderloin to cutting board. Remove vegetables to bowl. Whisk together 1/4 cup chicken broth and cornstarch. Place cooked broth from roasting pan in large saucepan over low heat (this can also be done right in the dutch oven) whisk in cornstarch mixture; continue whisking and cooking until slightly thickened. Cut roast and add it and the vegetables to the gravy. Stir gently to combine and simmer over low just until warmed.

Notes

• I love my Dutch Oven.  It is one of my favorite ways to cook because you can sear, braise and roast all in the same pan.  However if you do not have one or want to invest in one you can cook this recipe using a couple of pans.
• If available use Vidalia onions as they are sweet and really send this recipe over the top.
• Deglaze the pan using chicken or vegetable broth to get those delicious tasty brown bits off the bottom.
• Cook the tenderloin and vegetables in the oven just until the vegetables are fork tender.
• If you like your pork tenderloin a little less done remove it about 20-30 minutes early and wrap in a loose tent foil.  Place the rest of the goodies (vegetables, broth and tomatoes) back in the oven and finish cooking until fork tender. Once the vegetables are done remove them from the pan, make the gravy, slice the pork tenderloin and add it and the vegetables back to the pan.

Nutrition

Calories: 429kcal | Carbohydrates: 52g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 57mg | Sodium: 283mg | Potassium: 1630mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7675IU | Vitamin C: 26mg | Calcium: 90mg | Iron: 4mg

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