Herb-Crusted Pork Tenderloin with Garlic Broccoli and Quinoa

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

Herb-Crusted Pork Tenderloin with Garlic Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Garlic Broccoli and Quinoa

Enjoy a balanced dish featuring succulent herb-crusted pork tenderloin paired with garlicky sautéed broccoli and a side of fluffy quinoa. This meal delivers a satisfying blend of flavors and textures with aromatic herbs, a hint of garlic, and perfectly cooked quinoa to round out the plate.

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NUTRITION

431kcal
Protein
43.8g
Fat
18.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Pork Tenderloin

1 cup Broccoli, chopped

2 teaspoons Olive Oil

1/2 cup cooked Quinoa

1 Garlic Clove

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry and season generously with salt, pepper, rosemary, and thyme. Rub the herbs into the surface to create a crust.

  • 3

    Heat a skillet over medium-high heat and sear the pork tenderloin on all sides until it develops a golden crust, about 2-3 minutes per side.

  • 4

    Transfer the tenderloin to a baking dish and roast in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let it rest for 5 minutes before slicing.

  • 5

    Meanwhile, heat olive oil in a pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

  • 6

    Add the broccoli to the pan, season with a pinch of salt and pepper, and sauté until tender-crisp, about 4-5 minutes.

  • 7

    Prepare your cooked quinoa if not already done. It can be heated briefly if needed.

  • 8

    Plate a serving of quinoa, add the garlic broccoli, and top with slices of herb-crusted pork tenderloin. Serve immediately.

Herb-Crusted Pork Tenderloin with Garlic Broccoli and Quinoa

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

Herb-Crusted Pork Tenderloin with Garlic Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Garlic Broccoli and Quinoa

Enjoy a balanced dish featuring succulent herb-crusted pork tenderloin paired with garlicky sautéed broccoli and a side of fluffy quinoa. This meal delivers a satisfying blend of flavors and textures with aromatic herbs, a hint of garlic, and perfectly cooked quinoa to round out the plate.

NUTRITION

431kcal
Protein
43.8g
Fat
18.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Pork Tenderloin

1 cup Broccoli, chopped

2 teaspoons Olive Oil

1/2 cup cooked Quinoa

1 Garlic Clove

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry and season generously with salt, pepper, rosemary, and thyme. Rub the herbs into the surface to create a crust.

  • 3

    Heat a skillet over medium-high heat and sear the pork tenderloin on all sides until it develops a golden crust, about 2-3 minutes per side.

  • 4

    Transfer the tenderloin to a baking dish and roast in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let it rest for 5 minutes before slicing.

  • 5

    Meanwhile, heat olive oil in a pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

  • 6

    Add the broccoli to the pan, season with a pinch of salt and pepper, and sauté until tender-crisp, about 4-5 minutes.

  • 7

    Prepare your cooked quinoa if not already done. It can be heated briefly if needed.

  • 8

    Plate a serving of quinoa, add the garlic broccoli, and top with slices of herb-crusted pork tenderloin. Serve immediately.