2 medium red onions, sliced
3 bell peppers, sliced
1 head broccoli, chopped
1 head cauliflower, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves of garlic, grated or finely minced
1 tablespoon italian seasoning
1 teaspoon salt + 1 teaspoon pepper
Preheat your oven to 425ºF with the oven rack in the middle. Line a rimmed baking sheet with parchment (for easy cleanup).
Place the pork tenderloin in a bowl or ziptop bag. Pour in 1/2 the marinade. Marinade for at least 30 minutes, or up to 2 days.
Toss all the vegetables in the remaining italian marinade. Spread on the baking sheet. Place the pork tenderloins down the center.
Roast for 20-25 minutes, until the pork has an internal temperature of 140ºF. I like to switch the oven to BROIL for the last 2-3 minutes to get the pork and vegetables golden brown.
Remove from the oven and allow to rest for 5 minutes.
Slice the pork, and serve warm with vegetables.
Will keep in an airtight container refrigerated for 5 days.
Meal Prep Instructions: Store in a meal prep container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
Optional Dip: My kids love dip, and for a yummy dip to go with this combine mayo, lemon juice and italian seasoning. Yum!
Vegetables: I used a rainbow of vegetables, but you can really use any vegetables you have on hand!