1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
2 tsp / 10 mL olive oil
Ready-to-use Greek seasoning
1 large sweet potato, peeled and cut into cubes
1 small red onion, cut into wedges
2 cloves garlic, minced
2 small zucchini, cut into cubes
½ EACH red and yellow bell pepper, cut into cubes
1 Tbsp / 15 mL olive oil
¼ tsp / 1 mL EACH salt and ground black pepper, combined
- Preheat oven to 450°F.
- Brush tenderloin with 2 tsp oil. Sprinkle all sides with Greek seasoning. Set aside for 30 minutes.
- Place vegetables on foil-lined rimmed baking sheet. Sprinkle with 1 Tbsp oil and season with salt and pepper mixture. Toss to coat well.
- Push vegetables to sides of baking sheet. Place tenderloin in centre of baking sheet. Roast 20-25 minutes; then broil until pork and vegetables are lightly browned and instant-read thermometer registers 155˚F.
- Transfer tenderloin to clean cutting board. Tent loosely with foil and let tenderloin rest 3-5 minutes before slicing. Serve with vegetables.