Ingredients
1.5 pounds pork tenderloin
1 pound baby potatoes, halved
3 large carrots, peeled and sliced
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, for garnish
Directions
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2: Season and Arrange
In a large bowl, toss the potatoes and carrots with 2 tablespoons of olive oil, garlic powder, smoked paprika, thyme, salt, and pepper. Spread evenly on the prepared sheet pan.
Step 3: Prepare the Pork
Pat the pork tenderloin dry with paper towels. Rub with remaining olive oil, and season generously with salt and pepper. Place the pork in the center of the sheet pan, surrounded by the vegetables.
Step 4: Roast to Perfection
Roast in the oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and golden.
Step 5: Rest and Serve
Remove from the oven and let the pork rest for 5 minutes before slicing. Garnish with fresh parsley and serve warm.
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