Macro-Friendly Pork Tenderloin Roast with Roasted Vegetables

1. Preheat the oven to 350F (175C).
2. In a Dutch oven or deep pot (that can be transferred to the oven), add some olive or avocado oil to the base over high heat.
3. Prepare the marinade: mix together 1/4 cup coconut aminos, 2 garlic cloves (minced or crushed), 2 tsp onion powder, chopped fresh rosemary (can use dried), salt, and pepper.
4. Coat the pork tenderloin with the prepared marinade.
5. Place the marinated tenderloin in the simmering pan to sear for 2-3 minutes on each side until browned.
6. Once seared, add in zucchini chunks directly to the pot and pour in 1 cup of chicken bone broth. Cover the pot and place it in the preheated oven for 20 minutes.
7. For additional nutrients and texture, you can also add other favorite roasting vegetables like butternut squash, carrots, and Brussels sprouts to a separate roasting pan. Drizzle or spray them with cooking oil, season with salt and pepper, and add them to the oven alongside the Dutch oven. Flip these veggies 10 minutes into their cooking time.
8. After the pork tenderloin has cooked for 20 minutes, remove the Dutch oven from the oven. Leave the separate roasting pan with other vegetables (if using) in the oven.
9. Increase the oven heat to 425F (220C) and continue to roast the remaining vegetables for an additional 5 minutes to finish cooking and get them blistered and charred.
10. Once all components are ready, plate and serve immediately.