Pork Tenderloin with Root Vegetables

I dedicated a chapter in my book, EAT IN NOT OUT, to wet and dry rubs. I love them because they add rich and interesting flavors to a dish with virtually no effort (or added preservatives). That’s my kind of meal!

The original recipe for this dish was from Real Simple Magazine, and super simple it is. Versus potatoes and pears, I add a variety of root vegetables, including rutabaga, turnip, yams, and turnips, along with an onion or two. You could also add carrots and yukon potatoes.

It takes an hour+ to cook, but prep time is less than 10 minutes. Heart healthy and easy clean-up – what’s not to like?

Serves 4



  • 1 1/4 – 1  1/2 pounds pork tenderloin
  • 3 cloves garlic
  • 1-2 TBSP olive oil
  • 1 TBSP fennel seeds (don’t be shy – fennel tastes great with pork!)
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper


  • 1 turnips
  • 1 rutabega
  • 1-2 parsnips
  • 1 yam
  • 1-2 onions (yellow or red)
  • 2-3 TBS olive oil
  • Salt and pepper


Step 1: Mix ingredients for rub and “rub” it all over the pork tenderloin. Place in roasting dish. It’s as easy as that.

Step 2: Chop the vegetables into similarly sized pieces. I like chunks about 1-2 inches in size (about the size of an 1/8 of a large onion). Place in bowl and season with olive oil, salt and pepper. Mix thoroughly and add to roasting dish.

Step 3: Bake in 350 degree pre-heated oven for about 50-55 minutes. Check for doneness. I cooked mine for another 15 minutes at 400 degrees. The vegetables caramelize so it’s ok if the bottom of some of the vegetables are browned.

Step 4: Serve and enjoy.


If you like this pork tenderloin dish, you might like these, too:

Pork Verde by me

Grilled Balsamic-Garlic Crusted Pork Tenderloin from Kitchen Confidante

Sweet and Spicy Pork Tenderloin by Mel’s Kitchen Cafe


Melinda Hinson