Herb-Crusted Pork Tenderloin with Roasted Vegetables and Brown Rice

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 and Brown Rice

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Vegetables and Brown Rice

Enjoy a succulent herb-crusted pork tenderloin paired with a colorful medley of roasted Brussels sprouts and a serving of fluffy brown rice. This dish bursts with aromatic herbs and a satisfying balance of textures ensuring a wholesome, delicious meal that's perfect for dinner.

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NUTRITION

380kcal
Protein
34.2g
Fat
10.9g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1/2 cup Brown Rice, cooked

1 cup Brussels Sprouts

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the pork tenderloin dry and season generously with salt and pepper. In a small bowl, mix the fresh rosemary and thyme.

  • 3

    Press the herb mixture onto the pork tenderloin to create a crust.

  • 4

    Place the pork on a baking sheet. In a separate bowl, toss the Brussels sprouts with olive oil, salt, and pepper; then spread them around the pork.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the Brussels sprouts are tender and slightly charred.

  • 6

    While the pork and vegetables roast, warm the pre-cooked brown rice either in a saucepan or microwave.

  • 7

    Remove the pork from the oven, let it rest for a few minutes, and then slice.

  • 8

    Plate a serving of brown rice, top with sliced pork, and add roasted Brussels sprouts on the side. Serve warm.

Herb-Crusted Pork Tenderloin with Roasted Vegetables and Brown Rice

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 and Brown Rice

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Vegetables and Brown Rice

Enjoy a succulent herb-crusted pork tenderloin paired with a colorful medley of roasted Brussels sprouts and a serving of fluffy brown rice. This dish bursts with aromatic herbs and a satisfying balance of textures ensuring a wholesome, delicious meal that's perfect for dinner.

NUTRITION

380kcal
Protein
34.2g
Fat
10.9g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1/2 cup Brown Rice, cooked

1 cup Brussels Sprouts

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the pork tenderloin dry and season generously with salt and pepper. In a small bowl, mix the fresh rosemary and thyme.

  • 3

    Press the herb mixture onto the pork tenderloin to create a crust.

  • 4

    Place the pork on a baking sheet. In a separate bowl, toss the Brussels sprouts with olive oil, salt, and pepper; then spread them around the pork.

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the Brussels sprouts are tender and slightly charred.

  • 6

    While the pork and vegetables roast, warm the pre-cooked brown rice either in a saucepan or microwave.

  • 7

    Remove the pork from the oven, let it rest for a few minutes, and then slice.

  • 8

    Plate a serving of brown rice, top with sliced pork, and add roasted Brussels sprouts on the side. Serve warm.