Herb-Roasted Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

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

Herb-Roasted Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

Savor the succulent, herb-infused pork tenderloin paired with crispy roasted Brussels sprouts and tender sweet potatoes. This balanced meal offers a delightful mix of savory flavors and a satisfying crunch, perfect for a nutritious dinner.

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NUTRITION

394kcal
Protein
49.2g
Fat
11.4g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Tenderloin

1 cup Brussels Sprouts

1 tsp Olive Oil

0.5 medium Sweet Potato

0.5 tsp Dried Rosemary

0.5 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Trim any excess fat from the pork tenderloin and pat dry. Season with dried rosemary, garlic powder, salt, and pepper.

  • 3

    Place the pork tenderloin in a baking dish. In a separate bowl, toss Brussels sprouts and diced sweet potato with olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the pork tenderloin in the baking dish.

  • 5

    Roast in the oven for about 25-30 minutes, until the pork reaches an internal temperature of 145°F and the vegetables are tender and crispy on the edges.

  • 6

    Remove from the oven and let the pork rest for 5 minutes before slicing. Serve the sliced pork with a generous helping of roasted Brussels sprouts and sweet potatoes.

Herb-Roasted Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

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

Herb-Roasted Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pork Tenderloin with Crispy Roasted Brussels Sprouts and Sweet Potatoes

Savor the succulent, herb-infused pork tenderloin paired with crispy roasted Brussels sprouts and tender sweet potatoes. This balanced meal offers a delightful mix of savory flavors and a satisfying crunch, perfect for a nutritious dinner.

NUTRITION

394kcal
Protein
49.2g
Fat
11.4g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Tenderloin

1 cup Brussels Sprouts

1 tsp Olive Oil

0.5 medium Sweet Potato

0.5 tsp Dried Rosemary

0.5 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Trim any excess fat from the pork tenderloin and pat dry. Season with dried rosemary, garlic powder, salt, and pepper.

  • 3

    Place the pork tenderloin in a baking dish. In a separate bowl, toss Brussels sprouts and diced sweet potato with olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the pork tenderloin in the baking dish.

  • 5

    Roast in the oven for about 25-30 minutes, until the pork reaches an internal temperature of 145°F and the vegetables are tender and crispy on the edges.

  • 6

    Remove from the oven and let the pork rest for 5 minutes before slicing. Serve the sliced pork with a generous helping of roasted Brussels sprouts and sweet potatoes.