Pork Tenderloin with Roasted Vegetables

Ingredients

• Salt and pepper - To taste
• Rosemary - 1 teaspoon
• Oregano - 1 teaspoon
• Red onion - 1, sliced
• Bell peppers - 2, sliced
• Carrots - 4 medium, sliced
• Potatoes - 4 medium, cut into chunks
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Dried thyme - 1 teaspoon
• Garlic powder - 1 teaspoon
• Olive oil - 2 tablespoons
• Pork tenderloin - 1 pound

Instructions

1. Preheat the oven to 425°F.
2. Season the pork tenderloin with garlic powder, dried thyme, salt, and black pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
5. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F.
6. While the pork is roasting, prepare the roasted vegetables.
7. In a large baking dish, toss the potatoes, carrots, bell peppers, and red onion with olive oil, oregano, rosemary, salt, and pepper.
8. Spread the vegetables in a single layer and roast in the oven for 20-25 minutes, or until tender and golden brown.
9. Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing.
10. Serve the sliced pork tenderloin with the roasted vegetables.