Italian-marinated baked pork tenderloin with roasted vegetables is an ideal weeknight dinner that satisfies lovers of savory, wholesome meals. This easy one-pan option combines a lean, flavor-packed pork tenderloin with carrots, broccoli, and cauliflower roasted together for a complete, satisfying plate.
The recipe relies on Italian dressing to deliver an easy, bright marinade—so you don’t need a long list of spices. A short soak in the dressing lets the tenderloin absorb herbs and acidity, while a quick sear and a short roast finish the meat to juicy perfection. The vegetables roast at the same time, making this a convenient all-in-one dinner.
Tip: For best flavor, marinate the pork overnight. The extra time helps the meat absorb the dressing and intensifies the finished taste.
What is the Safe Food Temperature for Pork
The USDA recommends cooking pork to an internal temperature of 145°F (63°C) and allowing it to rest at least 3 minutes before slicing. Some cooks prefer cooking slightly longer for a firmer texture; choose the final temperature you prefer, but do not go below 145°F for food safety.
How Long to Cook Pork Tenderloin in the Oven
For a 1-pound pork tenderloin, plan on roasting about 20–25 minutes at 425°F, or until a reliable instant-read thermometer registers 145°F in the thickest part. Thicker or larger tenderloins will need more time; thinner pieces will finish sooner. Avoid overcooking, which dries the meat.
Good Side Dishes with Pork Tenderloin
In this recipe the pork roasts with carrots, broccoli, and cauliflower, but you can swap in other sides as you like. Good pairings include:
- Mashed potatoes (try a no-boil method for ease)
- Roasted or smashed potatoes
- Quinoa — a light, protein-rich grain
- Roasted Brussels sprouts
- Brown rice or wild rice blend
- Riced cauliflower for a low-carb option
- Roasted asparagus with lemon
This dish can be made gluten-free and fits many paleo-style menus when you choose compliant ingredients for the dressing.
How to Cook – Step-by-Step Instructions
This Italian-marinated baked pork tenderloin is a straightforward, reliable dinner for busy nights. Follow the steps below for a juicy roast and caramelized roasted vegetables.
Step 1 – Marinate Pork
Place the pork tenderloin and about 1/3 cup Italian dressing into a large resealable bag or container. Toss to coat thoroughly, seal, and refrigerate for a minimum of 4 hours and up to overnight for best flavor.
Step 2 – Prep Oven
Position two oven racks: one in the upper third and one in the lower third of the oven. Preheat the oven to 425°F (218°C).
Step 3 – Prep Vegetables
In a large bowl, combine cut carrots, broccoli florets, and cauliflower florets with 2 tablespoons extra virgin olive oil, 2 teaspoons Italian seasoning, and about 1/2 teaspoon each salt and black pepper. Toss to coat and spread the vegetables evenly on a rimmed baking sheet. Set aside.
Step 4 – Brown Pork
Remove the pork from the marinade, pat it dry, and discard the used marinade. Season the loin with about 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat and brown the tenderloin on one side for 3–4 minutes to develop color.
Tip: A cast-iron skillet works well here because it sears evenly and moves straight from stovetop to oven.
Step 5 – Bake
Turn the pork over, transfer the skillet to the upper rack of the preheated oven, and roast until an instant-read thermometer shows 145°F (about 20–25 minutes for a 1-pound tenderloin). Place the pan of vegetables on the lower rack about 10 minutes after the pork goes in so they roast for roughly 20–25 minutes as well, turning once halfway through for even browning.
Step 6 – Rest and Serve
When the pork reaches 145°F, remove it from the oven and transfer to a cutting board to rest for 5 minutes before slicing. Finish the vegetables by tossing them with the remaining 2 tablespoons of Italian dressing, then serve alongside the sliced pork.
Ingredients
- 1 pound pork tenderloin
- 1/3 cup Italian dressing, plus 2 tablespoons more, divided
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons Italian seasoning
- 4 medium carrots, cut into 1-inch pieces
- 1 medium cauliflower crown, cut into large florets
- 1 medium broccoli crown, cut into large florets
- 3/4 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
Equipment
- Rimmed baking sheet
- Oven-safe skillet (cast iron preferred)
- Large resealable bag or container for marinating
- Instant-read thermometer
Instructions (Condensed)
- Marinate pork in Italian dressing for 4 hours to overnight.
- Preheat oven to 425°F and arrange racks in the upper and lower thirds.
- Toss vegetables with 2 tablespoons oil, Italian seasoning, and 1/2 teaspoon each salt and pepper; spread on a rimmed sheet.
- Pat pork dry, season with remaining salt and pepper, and brown in 1 tablespoon oil for 3–4 minutes per side on the stovetop.
- Transfer pork to the oven (upper rack) and roast until 145°F, about 20–25 minutes. Add vegetables to the lower rack about 10 minutes into cooking so everything finishes together.
- Let the pork rest 5 minutes before slicing. Toss roasted vegetables with remaining Italian dressing and serve.
Notes and Tips
- Quinoa makes a light, protein-rich side if you want an additional grain.
- Marinating overnight enhances flavor, but 4 hours is sufficient in a pinch.
- Always verify doneness with an instant-read thermometer: minimum internal temperature is 145°F with a 3-minute rest.
Nutrition (approximate per serving): Calories: 346 kcal; Carbohydrates: 24 g; Protein: 31 g; Fat: 16 g; Saturated Fat: 3 g; Cholesterol: 74 mg; Sodium: 648 mg; Potassium: 1564 mg; Fiber: 9 g; Sugar: 8 g.
Family Friendly
Kids can help by placing the cut vegetables into a bowl and tossing them with oil and seasoning, then spreading them on the baking sheet. Let older children help with simple tasks while keeping them away from hot pans and the oven.
We’d Love Your Feedback
If you try this Italian-marinated pork tenderloin with roasted vegetables, rate the recipe and leave a comment with any tweaks or serving suggestions. Hearing how you served it helps others and encourages new variations.