Herb-Crusted Pork Tenderloin with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables

Savor the juicy, herb-encrusted pork tenderloin paired with a colorful medley of roasted root vegetables. This dish showcases tender pork infused with rosemary and thyme, complemented perfectly by the natural sweetness of carrots, parsnips, and red onions. A light drizzle of olive oil binds the flavors together, making for a balanced and satisfying meal.

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NUTRITION

346kcal
Protein
37.3g
Fat
12g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 medium Carrot

1 small Parsnip

1 small Red Onion

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1 tsp Garlic Powder

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 it generously with garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Chop the carrot, parsnip, and red onion into bite-sized pieces. Place them in a bowl and drizzle with olive oil, then toss with a pinch of salt, pepper, and a little extra rosemary and thyme.

  • 4

    Arrange the seasoned vegetables on a baking sheet in a single layer.

  • 5

    Place the pork tenderloin on a separate baking tray or in the center of the same sheet if space allows.

  • 6

    Roast in the preheated oven for about 25 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove the pork from the oven and let it rest for 5 minutes before slicing. Serve slices of pork alongside a generous serving of roasted vegetables.

Herb-Crusted Pork Tenderloin with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables

Savor the juicy, herb-encrusted pork tenderloin paired with a colorful medley of roasted root vegetables. This dish showcases tender pork infused with rosemary and thyme, complemented perfectly by the natural sweetness of carrots, parsnips, and red onions. A light drizzle of olive oil binds the flavors together, making for a balanced and satisfying meal.

NUTRITION

346kcal
Protein
37.3g
Fat
12g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 medium Carrot

1 small Parsnip

1 small Red Onion

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the pork tenderloin dry and season it generously with garlic powder, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Chop the carrot, parsnip, and red onion into bite-sized pieces. Place them in a bowl and drizzle with olive oil, then toss with a pinch of salt, pepper, and a little extra rosemary and thyme.

  • 4

    Arrange the seasoned vegetables on a baking sheet in a single layer.

  • 5

    Place the pork tenderloin on a separate baking tray or in the center of the same sheet if space allows.

  • 6

    Roast in the preheated oven for about 25 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove the pork from the oven and let it rest for 5 minutes before slicing. Serve slices of pork alongside a generous serving of roasted vegetables.