Herb-Crusted Pork Tenderloin with Roasted Vegetables

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

Herb-Crusted Pork Tenderloin with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Vegetables

Enjoy a delicious and well-balanced dinner featuring succulent pork tenderloin crusted with aromatic fresh herbs, paired with a colorful medley of roasted vegetables. This dish offers a wonderful combination of savory, herbaceous flavors and naturally sweet roasted veggies, perfect for a clean and satisfying meal.

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NUTRITION

311kcal
Protein
36.8g
Fat
9.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 cup Broccoli

1 medium Carrot

1/2 red Bell Pepper

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim any excess fat from the pork tenderloin. Pat dry using paper towels.

  • 3

    In a small bowl, combine the chopped fresh herbs with a pinch of salt and pepper.

  • 4

    Rub the herb mixture evenly over the pork tenderloin.

  • 5

    Place the pork on a baking tray lined with parchment paper.

  • 6

    Cut the broccoli into florets, slice the carrot into rounds, and cut the red bell pepper into strips.

  • 7

    Toss the vegetables with olive oil, salt, and pepper in a mixing bowl.

  • 8

    Arrange the vegetables around the pork tenderloin on the tray.

  • 9

    Roast in the oven for about 20-25 minutes, turning the vegetables halfway through, until the pork reaches an internal temperature of 145°F and the vegetables are tender.

  • 10

    Remove from the oven and let the pork rest for 5 minutes before slicing.

  • 11

    Serve the sliced pork with the roasted vegetables and enjoy!

Herb-Crusted Pork Tenderloin with Roasted Vegetables

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

Herb-Crusted Pork Tenderloin with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Vegetables

Enjoy a delicious and well-balanced dinner featuring succulent pork tenderloin crusted with aromatic fresh herbs, paired with a colorful medley of roasted vegetables. This dish offers a wonderful combination of savory, herbaceous flavors and naturally sweet roasted veggies, perfect for a clean and satisfying meal.

NUTRITION

311kcal
Protein
36.8g
Fat
9.5g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 cup Broccoli

1 medium Carrot

1/2 red Bell Pepper

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim any excess fat from the pork tenderloin. Pat dry using paper towels.

  • 3

    In a small bowl, combine the chopped fresh herbs with a pinch of salt and pepper.

  • 4

    Rub the herb mixture evenly over the pork tenderloin.

  • 5

    Place the pork on a baking tray lined with parchment paper.

  • 6

    Cut the broccoli into florets, slice the carrot into rounds, and cut the red bell pepper into strips.

  • 7

    Toss the vegetables with olive oil, salt, and pepper in a mixing bowl.

  • 8

    Arrange the vegetables around the pork tenderloin on the tray.

  • 9

    Roast in the oven for about 20-25 minutes, turning the vegetables halfway through, until the pork reaches an internal temperature of 145°F and the vegetables are tender.

  • 10

    Remove from the oven and let the pork rest for 5 minutes before slicing.

  • 11

    Serve the sliced pork with the roasted vegetables and enjoy!