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

Savor a flavorful herb-crusted pork tenderloin paired with a colorful medley of roasted broccoli, carrots, and red bell peppers enhanced by a drizzle of olive oil. This dish offers a delightful balance of juicy, savory pork with the crisp, naturally sweet roasted vegetables, perfect for a light yet satisfying dinner.

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NUTRITION

331kcal
Protein
33.8g
Fat
16.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 cup Broccoli Florets

1/2 cup Baby Carrots (halved)

1/2 cup diced Red Bell Pepper

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the pork tenderloin dry with paper towels. Rub it with salt, pepper, and the mixed dried herbs for a flavorful crust.

  • 3

    Place the seasoned pork in a baking dish.

  • 4

    In a separate bowl, toss the broccoli, carrots, and red bell pepper with olive oil, salt, and pepper. Arrange the vegetables around the pork tenderloin in the baking dish.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the internal temperature of the pork reaches 145°F and the vegetables are tender and lightly browned.

  • 6

    Let the pork rest for a few minutes before slicing. Serve the sliced pork tenderloin with the roasted vegetables on the side.

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

Savor a flavorful herb-crusted pork tenderloin paired with a colorful medley of roasted broccoli, carrots, and red bell peppers enhanced by a drizzle of olive oil. This dish offers a delightful balance of juicy, savory pork with the crisp, naturally sweet roasted vegetables, perfect for a light yet satisfying dinner.

NUTRITION

331kcal
Protein
33.8g
Fat
16.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 cup Broccoli Florets

1/2 cup Baby Carrots (halved)

1/2 cup diced Red Bell Pepper

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the pork tenderloin dry with paper towels. Rub it with salt, pepper, and the mixed dried herbs for a flavorful crust.

  • 3

    Place the seasoned pork in a baking dish.

  • 4

    In a separate bowl, toss the broccoli, carrots, and red bell pepper with olive oil, salt, and pepper. Arrange the vegetables around the pork tenderloin in the baking dish.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the internal temperature of the pork reaches 145°F and the vegetables are tender and lightly browned.

  • 6

    Let the pork rest for a few minutes before slicing. Serve the sliced pork tenderloin with the roasted vegetables on the side.