Herb-Crusted Pan Seared Pork Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Tenderloin

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Tenderloin

Savor the flavors of a beautifully pan-seared pork tenderloin crusted with fragrant herbs, complemented by a light, zesty arugula salad and a side of fluffy quinoa. This dish offers a perfect balance of juicy protein and vibrant, nutritious sides, making it an ideal option for a satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

382kcal
Protein
38.5g
Fat
13.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Dried Oregano

Salt and Black Pepper to taste

1/2 cup Cooked Quinoa

1 cup Arugula

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the pork tenderloin dry and season generously with salt and black pepper.

  • 2

    In a small bowl, combine the fresh rosemary, fresh thyme, and dried oregano to create the herb mixture.

  • 3

    Lightly rub the herb mixture onto the pork tenderloin, ensuring an even coating.

  • 4

    Heat the olive oil in a skillet over medium-high heat.

  • 5

    Sear the pork tenderloin for 2-3 minutes on each side until a golden crust forms.

  • 6

    Reduce the heat to medium and continue cooking for an additional 8-10 minutes, or until the internal temperature reaches 145°F.

  • 7

    Meanwhile, prepare the side salad by combining arugula and cherry tomatoes in a bowl, and drizzle with lemon juice and a pinch of salt.

  • 8

    Serve the herb-crusted pork tenderloin sliced, alongside the quinoa and fresh arugula salad.

Herb-Crusted Pan Seared Pork Tenderloin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Tenderloin

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Tenderloin

Savor the flavors of a beautifully pan-seared pork tenderloin crusted with fragrant herbs, complemented by a light, zesty arugula salad and a side of fluffy quinoa. This dish offers a perfect balance of juicy protein and vibrant, nutritious sides, making it an ideal option for a satisfying dinner.

NUTRITION

382kcal
Protein
38.5g
Fat
13.1g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Dried Oregano

Salt and Black Pepper to taste

1/2 cup Cooked Quinoa

1 cup Arugula

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the pork tenderloin dry and season generously with salt and black pepper.

  • 2

    In a small bowl, combine the fresh rosemary, fresh thyme, and dried oregano to create the herb mixture.

  • 3

    Lightly rub the herb mixture onto the pork tenderloin, ensuring an even coating.

  • 4

    Heat the olive oil in a skillet over medium-high heat.

  • 5

    Sear the pork tenderloin for 2-3 minutes on each side until a golden crust forms.

  • 6

    Reduce the heat to medium and continue cooking for an additional 8-10 minutes, or until the internal temperature reaches 145°F.

  • 7

    Meanwhile, prepare the side salad by combining arugula and cherry tomatoes in a bowl, and drizzle with lemon juice and a pinch of salt.

  • 8

    Serve the herb-crusted pork tenderloin sliced, alongside the quinoa and fresh arugula salad.