Herb-Crusted Venison Loin with Roasted Root Vegetables

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

Herb-Crusted Venison Loin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Venison Loin with Roasted Root Vegetables

Savor the rich, gamey flavor of lean venison loin accented by a fragrant herb crust, perfectly paired with a medley of roasted carrots and parsnips drizzled in olive oil. This well-balanced dish brings together the earthiness of root vegetables with the delicate, tender texture of venison, making it an ideal option for a nourishing and clean meal.

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NUTRITION

472kcal
Protein
35.4g
Fat
22.9g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Loin

1 medium Carrot

1 medium Parsnip

1 tsp Extra Virgin Olive Oil (for herb mix)

1 tbsp Extra Virgin Olive Oil (for vegetables)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Prepare the herb crust by mixing the fresh rosemary, fresh thyme, garlic powder, salt, pepper, and 1 teaspoon of extra virgin olive oil in a small bowl.

  • 3

    Pat the venison loin dry with paper towels and rub the herb mixture evenly over the entire surface of the meat.

  • 4

    Cut the carrot and parsnip into evenly sized sticks or rounds, ensuring uniform cooking.

  • 5

    Toss the chopped vegetables in 1 tablespoon of extra virgin olive oil, a pinch of salt, and pepper. Optionally, add a sprinkle of rosemary or thyme for added flavor.

  • 6

    Place the venison loin on one side of the baking sheet and arrange the seasoned root vegetables on the other side.

  • 7

    Roast in the preheated oven for about 15-20 minutes, or until the venison reaches an internal temperature of about 130°F (54°C) for medium-rare, and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven and let the venison rest for 5 minutes before slicing. Serve the sliced venison with a generous portion of the roasted vegetables.

Herb-Crusted Venison Loin with Roasted Root Vegetables

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

Herb-Crusted Venison Loin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Venison Loin with Roasted Root Vegetables

Savor the rich, gamey flavor of lean venison loin accented by a fragrant herb crust, perfectly paired with a medley of roasted carrots and parsnips drizzled in olive oil. This well-balanced dish brings together the earthiness of root vegetables with the delicate, tender texture of venison, making it an ideal option for a nourishing and clean meal.

NUTRITION

472kcal
Protein
35.4g
Fat
22.9g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Venison Loin

1 medium Carrot

1 medium Parsnip

1 tsp Extra Virgin Olive Oil (for herb mix)

1 tbsp Extra Virgin Olive Oil (for vegetables)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Prepare the herb crust by mixing the fresh rosemary, fresh thyme, garlic powder, salt, pepper, and 1 teaspoon of extra virgin olive oil in a small bowl.

  • 3

    Pat the venison loin dry with paper towels and rub the herb mixture evenly over the entire surface of the meat.

  • 4

    Cut the carrot and parsnip into evenly sized sticks or rounds, ensuring uniform cooking.

  • 5

    Toss the chopped vegetables in 1 tablespoon of extra virgin olive oil, a pinch of salt, and pepper. Optionally, add a sprinkle of rosemary or thyme for added flavor.

  • 6

    Place the venison loin on one side of the baking sheet and arrange the seasoned root vegetables on the other side.

  • 7

    Roast in the preheated oven for about 15-20 minutes, or until the venison reaches an internal temperature of about 130°F (54°C) for medium-rare, and the vegetables are tender and lightly caramelized.

  • 8

    Remove from the oven and let the venison rest for 5 minutes before slicing. Serve the sliced venison with a generous portion of the roasted vegetables.