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 to 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 to 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