Preheat oven to 375F.

Place a large 2ft rectangle of tinfoil in a casserole dish. Cut a second equal-sized piece and set aside.

Prepare all vegetables by cleaning, peeling and chopping.

Place the vegetables in a bowl and add the butter, olive oil, garlic and herbs. Stir to coat completely.

Unwrap the Smithfield pork tenderloin and place on the 2ft rectangle of tinfoil.

Distribute the seasoned vegetables around the pork tenderloin and then cover with the second foil piece, forming a foil packet by crimping the ends together with your fingers.

Bake for 25 minutes, then remove the tinfoil and continue to cook until the pork reaches an internal temperature of 160F and is slightly golden. (You can skip the step of removing the tinfoil, but the pork will have a poached appearance.)

Let the pork rest for 10 minutes before cutting and serving.