Pork Tenderloin with Roasted Potatoes and Zucchini

Ingredients

• 1.5 lbs pork tenderloin
• 3 medium zucchini, cut into 1-inch rounds
• 3 medium russet potatoes, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper to taste

Steps

1. Preheat oven to 425°F.
2. Pat pork tenderloin dry and season generously with salt, pepper, rosemary, and garlic powder.
3. On a large sheet pan, toss potatoes with 2 tbsp olive oil, salt, and pepper. Spread in a single layer and roast for 15 minutes.
4. Push potatoes to the side. Place pork tenderloin in the center and add zucchini around it. Drizzle zucchini with remaining 1 tbsp olive oil and season with salt and pepper.
5. Roast everything together for 15-18 minutes until pork reaches 145°F internal temperature and vegetables are tender.
6. Rest pork for 5 minutes, then slice and serve with roasted vegetables.