YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pork Loin with Roasted Root Vegetables
Savor the succulent herb-crusted pork loin paired with a medley of roasted root vegetables. This dish balances tender, juicy pork with the sweet earthiness of carrots and parsnips, all brought together with aromatic herbs and a drizzle of olive oil. A wonderfully satisfying meal that's light yet nourishing.
INGREDIENTS
150 grams Pork Loin
1 medium Carrot (approx. 61g)
100 grams Parsnip
1 teaspoon Olive Oil
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
0.5 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Mix the fresh rosemary, thyme, and garlic powder with a pinch of salt and pepper.
Rub the herb mixture evenly over the pork loin.
Slice the carrot and parsnip into uniform pieces for even roasting.
Toss the vegetables in a small amount of olive oil, salt, and pepper.
Place the pork loin on a baking tray and arrange the vegetables around it.
Roast in the oven for about 25-30 minutes or until the pork reaches an internal temperature of 145°F and the vegetables are tender.
Allow the pork to rest for 5 minutes before slicing and serving with the roasted vegetables.