Crispy Herb-Roasted Pork Tenderloin with Roasted Root Vegetables

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

Crispy Herb-Roasted Pork Tenderloin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Pork Tenderloin with Roasted Root Vegetables

Savor a perfectly roasted pork tenderloin that's been elevated with a crisp herb crust and accompanied by a medley of sweet, earthy root vegetables. This dish balances tender, juicy pork with the natural sweetness of carrots and parsnips, finished with a drizzle of olive oil and sprinkled with aromatic rosemary and thyme to create a harmonious blend of flavors ideal for a wholesome meal.

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NUTRITION

346kcal
Protein
39.1g
Fat
11.9g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the pork tenderloin and pat dry with paper towels.

  • 3

    Mix the fresh rosemary, thyme, minced garlic, salt, and pepper in a small bowl.

  • 4

    Rub the herb mixture thoroughly over the pork tenderloin to create a flavorful crust.

  • 5

    Slice the carrot and parsnip into evenly sized pieces for uniform roasting.

  • 6

    Toss the vegetables lightly with olive oil, salt, and pepper in a bowl.

  • 7

    Place the pork tenderloin on a baking sheet, and arrange the vegetables around it.

  • 8

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

  • 9

    Let the pork rest for about 5 minutes before slicing.

  • 10

    Serve the sliced pork tenderloin with a side of roasted root vegetables and enjoy your healthy, nutrient-packed meal.

Crispy Herb-Roasted Pork Tenderloin with Roasted Root Vegetables

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

Crispy Herb-Roasted Pork Tenderloin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Pork Tenderloin with Roasted Root Vegetables

Savor a perfectly roasted pork tenderloin that's been elevated with a crisp herb crust and accompanied by a medley of sweet, earthy root vegetables. This dish balances tender, juicy pork with the natural sweetness of carrots and parsnips, finished with a drizzle of olive oil and sprinkled with aromatic rosemary and thyme to create a harmonious blend of flavors ideal for a wholesome meal.

NUTRITION

346kcal
Protein
39.1g
Fat
11.9g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the pork tenderloin and pat dry with paper towels.

  • 3

    Mix the fresh rosemary, thyme, minced garlic, salt, and pepper in a small bowl.

  • 4

    Rub the herb mixture thoroughly over the pork tenderloin to create a flavorful crust.

  • 5

    Slice the carrot and parsnip into evenly sized pieces for uniform roasting.

  • 6

    Toss the vegetables lightly with olive oil, salt, and pepper in a bowl.

  • 7

    Place the pork tenderloin on a baking sheet, and arrange the vegetables around it.

  • 8

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

  • 9

    Let the pork rest for about 5 minutes before slicing.

  • 10

    Serve the sliced pork tenderloin with a side of roasted root vegetables and enjoy your healthy, nutrient-packed meal.