Pork Tenderloin with Root Vegetables

Name: Pork Tenderloin with Root Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Cuisine: British
Ingredients: 600g pork tenderloin (2 fillets of about 300g each), trimmed; 400g potatoes, such as Maris Piper, peeled and cut into 2.5cm chunks; 300g carrots, peeled and cut into 3cm chunks; 200g parsnips, peeled and cut into 3cm chunks; 3 tbsp olive oil; 2 tsp dried thyme; ¾ tsp fine salt; ½ tsp freshly ground black pepper; apple sauce or English mustard, to serve (optional)

Pork tenderloin with root vegetables is an easy dinner for four from a single roasting tin. The potatoes, carrots and parsnips go into the oven first, and the pork joins them for the last 25 minutes so everything finishes together. Lean tenderloin cooks quickly and needs only a short rest, while the vegetables pick up the juices and a little thyme.

By Easy RecipesUpdated 31 October 20264.8(8 ratings)

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Total: 1 h 5 min
Prep: 15 min
Cook: 40 min
Serves: 4
Per serving: 410kcal

How long to cook pork tenderloin with root vegetables

The whole roast takes 40 minutes at 200°C (180°C fan), gas 6, but the pork is only in the tin for the last 20–25 minutes. The root vegetables go in first because they need around 40 minutes to turn soft inside and golden outside, while a 300g tenderloin cooks through in about half that time. Resting the pork for 10 minutes afterwards keeps the slices juicy and gives the vegetables time to crisp.

How to cook pork tenderloin with root vegetables

Tap a time to start a timer.

Season the vegetables Heat the oven to 200°C (180°C fan), gas 6. Toss the potatoes, carrots and parsnips in the roasting tin with 2 tbsp of the oil, half the thyme, half the salt and a few grinds of pepper. Spread them out in a single layer, using a second tray if the tin is crowded.
Start the vegetables Roast them for , giving them a head start because root vegetables take longer than the pork.
Prepare the pork While the vegetables roast, trim any silvery skin from the tenderloins and tuck the thin tail ends under, tying them with string if you like, so they cook evenly. Pat dry with kitchen paper and rub with the remaining oil, thyme, salt and pepper.
Add the pork Take the tin out, turn the vegetables and push them to the sides. Lay the pork in the middle and roast for , until a thermometer in the thickest part reads 75°C, the juices run clear and there is no pink.
Rest and serve Lift the pork onto a board, cover loosely with foil and rest for . Leave the vegetables in the oven for this time to turn golden at the edges. Slice the pork into 2cm slices and serve with the vegetables and any juices from the board.

What to serve with it

The roast is a complete meal on its own, but a spoonful of apple sauce or English mustard goes well with pork, and steamed cabbage or green beans add a fresh contrast. If your oven is busy, pan-fried pork tenderloin is a quick alternative that you can serve with the same vegetables roasted on their own.

Common problems and fixes for Pork Tenderloin with Root Vegetables

The potatoes are still firm when the pork is ready.: Cut them slightly smaller than the carrots and spread everything in one layer, because crowded vegetables steam. If they are still hard, take the pork out to rest and leave the tin in the oven for the full 10 minutes.
The pork is dry.: Tenderloin is very lean, so a few extra minutes make a difference. Start checking with a thermometer at 20 minutes and take it out at 75°C.
The thin end of the pork overcooks before the middle is ready.: Fold the tapered tail under and tie it, or cut it off and roast it separately for a cook’s snack, so the fillet is an even thickness all the way along.

Frequently asked questions about Pork Tenderloin with Root Vegetables

How long does pork tenderloin take to roast at 200°C?

A 300g fillet takes 20–25 minutes at 200°C (180°C fan), gas 6, plus a 10-minute rest. In this recipe the vegetables go in 15 minutes earlier, so the whole roast is 40 minutes.

How do you know when pork tenderloin is cooked?

It is cooked when a thermometer in the thickest part reads 75°C. With no thermometer, cut into the thickest part: the juices should run clear and there should be no pink meat.

Which other vegetables can I use?

Swede, celeriac and sweet potato all roast well in 3cm chunks. Beetroot works too but takes longer, so cut it smaller and give it a head start of 10 minutes.

Can I use pork chops or a loin joint instead?

Not with the same timings. A loin joint is much thicker and needs a longer roast, while chops cook faster. For chops, try the pork chop bake with vegetables instead.

How did you like the recipe?

4.8 / 5 · 8 ratings