Rosemary Pork Tenderloin

Looking for a flavorful dinner that covers your protein and veggies in one? This Rosemary Pork Tenderloin checks every box: it’s simple, balanced, and packed with cozy, herb-forward flavor. Whether you roast it all on one sheet pan or throw it on the grill, this recipe makes weeknight meals feel like a win.

📋 Ingredients

2 lb pork tenderloin

3 tbsp olive oil

¼ cup honey

3 cloves garlic, minced

1 tbsp apple cider vinegar

3 tbsp coarse ground mustard or 1 tsp Dijon seasoning

2 tsp Pampered Chef Rosemary & Herb seasoning (or use fresh rosemary)

1.5 lbs Yukon gold potatoes, unpeeled & quartered

1 lb green beans or asparagus, trimmed

½ tsp salt

½ tsp pepper

📝 Instructions

1. Preheat oven to 450°F.

2. In a bowl, mix olive oil, 3 tbsp honey, garlic, mustard, vinegar, and Rosemary & Herb seasoning. Spoon 1–2 tbsp into a small bowl, then mix in 1 tbsp honey for glazing.

3. Pat pork dry, season with pepper, and place in a zip-top bag with marinade. Chill for 30 minutes to overnight.

4. Spray a sheet pan with nonstick spray. Add green beans/asparagus and potatoes. Spray with cooking spray and season with salt and pepper.

5. Place pork on top of veggies. Roast 25–30 minutes, or until internal temp reaches 155°F. Add glaze in the last few minutes.

6. Let pork rest for 10 minutes while veggies finish roasting until golden brown.

2️⃣ Option 2 (Alternate Cooking + Prep Tips)– Grill or smoke the pork tenderloin instead—same marinade, same flavor win.

– Steam and season potatoes ahead, then roast, mash, or air fry during the week.

– Frozen asparagus works too—microwave slightly, then toss in the air fryer with garlic, rosemary, and butter for 10 minutes.

🍽️ Serve it with:– A drizzle of pan juices or reserved glaze– Extra roasted veggies– A crusty roll or garlic bread for soaking up all that flavor

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