Roasted Pork Tenderloin with Summer Squash and Baby Potatoes

Name: Roasted Pork Tenderloin with Summer Squash and Baby Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound pork tenderloin (trimmed); 1.5 pound baby yellow potatoes (halved); 2 zucchinis (medium, sliced into 1/2-inch rounds); 1 yellow bell pepper (large, seeded and cut into 1-inch chunks); 2 tablespoon olive oil; 1.5 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1.25 teaspoon salt; 0.5 teaspoon black pepper

Tender seasoned pork medallions roasted on a single sheet pan alongside golden baby potatoes, sweet bell peppers, and zucchini.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 5
Cuisine: American
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Soy-Free
Low-Cholesterol
Low-Saturated-Fat
High-Protein
Low-Fat
Low-Sugar
Low-Calorie

Ingredients

1.5 pound pork tenderloin (trimmed)
1.5 pound baby yellow potatoes (halved)
2 zucchinis (medium, sliced into 1/2-inch rounds)
1 yellow bell pepper (large, seeded and cut into 1-inch chunks)
2 tablespoon olive oil
1.5 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon garlic powder
1.25 teaspoon salt
0.5 teaspoon black pepper

Instructions

Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a small bowl, stir together the smoked paprika, dried thyme, garlic powder, salt, and black pepper.
Toss the halved baby yellow potatoes with 1 tablespoon of the olive oil and half of the spice mixture, then arrange them on one side of the prepared baking sheet.
Rub the pork tenderloin with 1/2 tablespoon of the olive oil and coat evenly with the remaining spice mixture (reserving a small pinch for the squash). Place the tenderloin in the center of the baking sheet.
Toss the sliced zucchini and yellow bell pepper with the remaining 1/2 tablespoon of olive oil and the reserved pinch of seasoning, then spread them onto the remaining space on the sheet pan.
Roast in the oven for 22 to 25 minutes, until the pork reaches an internal temperature of 145°F on a meat thermometer and the potatoes are fork-tender.
Transfer the pork tenderloin to a clean cutting board and allow it to rest for 5 minutes before slicing into medallions. Serve warm alongside the roasted potatoes and vegetables.

Notes

Letting the pork rest for a full 5 minutes before slicing ensures all the juices stay inside the meat for juicy leftovers.

Nutrition (per serving)

Calories: 345
Protein: 34 g
Carbohydrates: 28 g
Fat: 9 g
Fiber: 4 g
Sodium: 680 mg
Saturated Fat: 2 g
Sugar: 4 g
Cholesterol: 68 mg