Herb-Roasted Pork Tenderloin with Crispy 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pork Tenderloin with Crispy Root Vegetables

Enjoy a succulent, herb-infused pork tenderloin paired with crispy roasted root vegetables. This dish features pork tenderloin roasted to perfection alongside a medley of carrots, parsnips, and red onion, all accentuated with fragrant rosemary and thyme. It's a balanced, flavorful plate that satisfies your appetite without weighing you down.

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NUTRITION

367kcal
Protein
42.4g
Fat
10.9g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 small Red Onion (50g)

1 tsp Olive Oil (5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    Trim the pork tenderloin and pat dry with paper towels.

  • 3

    Slice the carrot, parsnip, and red onion into uniform pieces for even roasting.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 5

    Place the pork tenderloin in a roasting pan. Rub it with fresh rosemary, thyme, salt, and pepper.

  • 6

    Arrange the vegetables around the pork in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crispy and tender.

  • 8

    Remove the pan from the oven, let the pork rest for 5 minutes before slicing, and then serve with the roasted vegetables.

Herb-Roasted Pork Tenderloin with Crispy 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pork Tenderloin with Crispy Root Vegetables

Enjoy a succulent, herb-infused pork tenderloin paired with crispy roasted root vegetables. This dish features pork tenderloin roasted to perfection alongside a medley of carrots, parsnips, and red onion, all accentuated with fragrant rosemary and thyme. It's a balanced, flavorful plate that satisfies your appetite without weighing you down.

NUTRITION

367kcal
Protein
42.4g
Fat
10.9g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin (170g)

1 medium Carrot (61g)

1 medium Parsnip (80g)

1 small Red Onion (50g)

1 tsp Olive Oil (5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C).

  • 2

    Trim the pork tenderloin and pat dry with paper towels.

  • 3

    Slice the carrot, parsnip, and red onion into uniform pieces for even roasting.

  • 4

    In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 5

    Place the pork tenderloin in a roasting pan. Rub it with fresh rosemary, thyme, salt, and pepper.

  • 6

    Arrange the vegetables around the pork in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are crispy and tender.

  • 8

    Remove the pan from the oven, let the pork rest for 5 minutes before slicing, and then serve with the roasted vegetables.