Herb-Roasted Pork Tenderloin with Crispy Roasted Root Vegetables

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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pork Tenderloin with Crispy Roasted Root Vegetables

Savor the flavors of perfectly roasted pork tenderloin paired with a colorful medley of crispy root vegetables. This dish is elevated by a blend of fresh herbs and a hint of olive oil, creating a harmonious balance of savory and earthy notes that will delight your palate.

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NUTRITION

410kcal
Protein
46.5g
Fat
14g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Onion (70g)

1 tsp Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Cut the root vegetables (carrot, parsnip, and red onion) into uniform pieces so they roast evenly. Toss them in a bowl with olive oil, salt, and pepper.

  • 4

    Place the seasoned pork tenderloin in the center of a baking tray. Arrange the vegetables around the meat.

  • 5

    Roast in the oven for about 25-30 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and starting to crisp.

  • 6

    Remove from the oven and let the pork rest for 5 minutes before slicing.

  • 7

    Serve slices of pork tenderloin with a generous serving of the crispy roasted vegetables.

Herb-Roasted Pork Tenderloin with Crispy Roasted Root Vegetables

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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pork Tenderloin with Crispy Roasted Root Vegetables

Savor the flavors of perfectly roasted pork tenderloin paired with a colorful medley of crispy root vegetables. This dish is elevated by a blend of fresh herbs and a hint of olive oil, creating a harmonious balance of savory and earthy notes that will delight your palate.

NUTRITION

410kcal
Protein
46.5g
Fat
14g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Onion (70g)

1 tsp Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Cut the root vegetables (carrot, parsnip, and red onion) into uniform pieces so they roast evenly. Toss them in a bowl with olive oil, salt, and pepper.

  • 4

    Place the seasoned pork tenderloin in the center of a baking tray. Arrange the vegetables around the meat.

  • 5

    Roast in the oven for about 25-30 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and starting to crisp.

  • 6

    Remove from the oven and let the pork rest for 5 minutes before slicing.

  • 7

    Serve slices of pork tenderloin with a generous serving of the crispy roasted vegetables.