Herb-Roasted Pork Tenderloin with Roasted Butternut Squash and Asparagus

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

Herb-Roasted Pork Tenderloin with Roasted Butternut Squash and Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pork Tenderloin with Roasted Butternut Squash and Asparagus

Savor a deliciously balanced plate of herb-roasted pork tenderloin paired with caramelized butternut squash and crisp asparagus, all brought together with a drizzle of olive oil and a sprinkle of fresh herbs for a meal that's as vibrant as it is nutritious.

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NUTRITION

355kcal
Protein
31.2g
Fat
18.4g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Pork Tenderloin

1 cup diced Butternut Squash

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim any excess fat from the pork tenderloin and pat dry with a paper towel. Season with salt, pepper, chopped rosemary, and thyme.

  • 3

    Place the pork tenderloin in a roasting pan. In a separate bowl, toss the diced butternut squash and asparagus with olive oil, salt, pepper, and additional herbs if desired.

  • 4

    Arrange the vegetables around the pork in the pan.

  • 5

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

  • 6

    Remove from the oven and allow the pork to rest for 5 minutes before slicing. Serve the sliced pork alongside the roasted vegetables.

Herb-Roasted Pork Tenderloin with Roasted Butternut Squash and Asparagus

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

Herb-Roasted Pork Tenderloin with Roasted Butternut Squash and Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pork Tenderloin with Roasted Butternut Squash and Asparagus

Savor a deliciously balanced plate of herb-roasted pork tenderloin paired with caramelized butternut squash and crisp asparagus, all brought together with a drizzle of olive oil and a sprinkle of fresh herbs for a meal that's as vibrant as it is nutritious.

NUTRITION

355kcal
Protein
31.2g
Fat
18.4g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Pork Tenderloin

1 cup diced Butternut Squash

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim any excess fat from the pork tenderloin and pat dry with a paper towel. Season with salt, pepper, chopped rosemary, and thyme.

  • 3

    Place the pork tenderloin in a roasting pan. In a separate bowl, toss the diced butternut squash and asparagus with olive oil, salt, pepper, and additional herbs if desired.

  • 4

    Arrange the vegetables around the pork in the pan.

  • 5

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

  • 6

    Remove from the oven and allow the pork to rest for 5 minutes before slicing. Serve the sliced pork alongside the roasted vegetables.