Herb-Crusted Pork Tenderloin with Roasted Root Vegetables and Tangy Apple Chutney

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

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables and Tangy Apple Chutney

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables and Tangy Apple Chutney

Savor the delightful harmony of herb-crusted pork tenderloin paired with a medley of roasted carrots and parsnips, finished with a bright, tangy apple chutney. A dish that offers both comforting warmth and a burst of sharp sweetness, perfect for a balanced dinner.

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NUTRITION

373kcal
Protein
34.8g
Fat
6.4g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 medium Carrot

1 medium Parsnip

1/4 cup Apple Chutney

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry and rub it with a mixture of chopped fresh herbs (such as rosemary, thyme, and oregano), salt, and pepper.

  • 3

    Place the pork tenderloin on a baking sheet and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 145°F.

  • 4

    Meanwhile, peel and cut the carrot and parsnip into uniform sticks or chunks. Toss them with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking tray and roast in the oven alongside the pork for about 20 minutes, or until tender and lightly caramelized.

  • 6

    Once cooked, slice the pork tenderloin and serve it with the roasted root vegetables. Top with a spoonful of tangy apple chutney for an extra burst of flavor.

  • 7

    Enjoy your balanced and flavorful meal!

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables and Tangy Apple Chutney

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

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables and Tangy Apple Chutney

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables and Tangy Apple Chutney

Savor the delightful harmony of herb-crusted pork tenderloin paired with a medley of roasted carrots and parsnips, finished with a bright, tangy apple chutney. A dish that offers both comforting warmth and a burst of sharp sweetness, perfect for a balanced dinner.

NUTRITION

373kcal
Protein
34.8g
Fat
6.4g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 medium Carrot

1 medium Parsnip

1/4 cup Apple Chutney

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry and rub it with a mixture of chopped fresh herbs (such as rosemary, thyme, and oregano), salt, and pepper.

  • 3

    Place the pork tenderloin on a baking sheet and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 145°F.

  • 4

    Meanwhile, peel and cut the carrot and parsnip into uniform sticks or chunks. Toss them with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking tray and roast in the oven alongside the pork for about 20 minutes, or until tender and lightly caramelized.

  • 6

    Once cooked, slice the pork tenderloin and serve it with the roasted root vegetables. Top with a spoonful of tangy apple chutney for an extra burst of flavor.

  • 7

    Enjoy your balanced and flavorful meal!