High-Protein Pork Tenderloin with Roasted Vegetables

Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.

In a small bowl, combine the garlic powder, dried oregano, dried rosemary, half of the salt, and half of the black pepper.

Pat the pork tenderloin dry with paper towels, rub it with 1 teaspoon of olive oil, and coat thoroughly with the herb spice blend.

In a large bowl, toss the broccoli florets, sliced carrots, and red bell pepper chunks with the remaining olive oil, salt, and black pepper.

Place the seasoned pork tenderloin in the center of the prepared baking sheet. Arrange the vegetables in an even layer around the pork.

Roast in the preheated oven for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F (63°C) and the vegetables are tender and slightly charred.

Remove the baking sheet from the oven and drizzle the fresh lemon juice over the roasted vegetables.

Allow the pork tenderloin to rest for 5 minutes before slicing into medallions. Serve alongside the warm roasted vegetables.