Herb roasted pork tenderloin with roasted summer vegetables

I recently attended a Pampered Chef party hosted by fellow cake clubber and food blogger Kate Ab and I secummed to the temptation of their legendary stoneware, no its not cheap but given the evangelical way my friend Jo preaches about her stoneware I bought a medium pan.
So far I have been impressed with it non stick features and ease of cleaning and its definitely growing on me. This recipe is a favourite in the Lancashire Food household and uses that undervalued cut of pork - tenderloin and was supplemented with lots of vegetables from the garden.

Ingredients

• 1 pork tenderloin - trimmed
• Zest of lemon
• Fresh Rosemary- finely chopped
• Fresh thyme - finely chopped
• Sea Salt
• Freshly ground black pepper
• Courgettes - chunky chopped
• Olive oil
• Red pepper - chunky chopped
• Red onion - peeled and cut in to chunks
• 2 garlic cloves - roughly chopped

Method

• Preheat the oven to about 170C
• Rub the tenderloin with a little olive oil and roll in the lemon zest, rosemary, thyme and salt and pepper
• Place the tenderloin on the cool stoneware pan
• Place in the oven 
• Meanwhile toss the onion, garlic, courgette and red pepper in olive oil until coated
• Once the tenderloin has been cooking for approx 15 minutes , surround the pork with the vegetables
• Continue roasting until the pork is cooked and the vegetables are slightly charred
• Remove from oven, allow the pork to rest for a few minutes before carving

As this recipe features a great herb combination I will be including into Herbs on Saturday hosted by Lavendar and Lovage