Herb-Crusted Pork Tenderloin with Roasted Root Vegetables

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

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables

Savor the tender, herb-crusted pork tenderloin paired with a medley of roasted root vegetables that intensify in flavor as they caramelize. This dish offers a delightful mix of aromatic herbs, roasted carrots, and parsnips, making each bite a harmonious blend of savory and earthy tones.

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NUTRITION

291kcal
Protein
37.3g
Fat
9g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 cup sliced Carrots

0.5 cup cubed Parsnips

2 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 clove Garlic (minced)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the chopped rosemary, thyme, minced garlic, a pinch of salt and pepper, and 1 teaspoon of olive oil.

  • 3

    Pat the pork tenderloin dry with paper towels, then rub the herb mixture evenly over the pork.

  • 4

    Place the seasoned pork in the center of the baking sheet.

  • 5

    In a separate bowl, combine the sliced carrots and cubed parsnips with the remaining teaspoon of olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the pork tenderloin on the baking sheet.

  • 7

    Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through, until the pork reaches an internal temperature of 145°F and the vegetables are tender and slightly caramelized.

  • 8

    Let the pork rest for 5 minutes before slicing. Serve the sliced pork with roasted vegetables on the side.

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables

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

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Root Vegetables

Savor the tender, herb-crusted pork tenderloin paired with a medley of roasted root vegetables that intensify in flavor as they caramelize. This dish offers a delightful mix of aromatic herbs, roasted carrots, and parsnips, making each bite a harmonious blend of savory and earthy tones.

NUTRITION

291kcal
Protein
37.3g
Fat
9g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Tenderloin

1 cup sliced Carrots

0.5 cup cubed Parsnips

2 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 clove Garlic (minced)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the chopped rosemary, thyme, minced garlic, a pinch of salt and pepper, and 1 teaspoon of olive oil.

  • 3

    Pat the pork tenderloin dry with paper towels, then rub the herb mixture evenly over the pork.

  • 4

    Place the seasoned pork in the center of the baking sheet.

  • 5

    In a separate bowl, combine the sliced carrots and cubed parsnips with the remaining teaspoon of olive oil, salt, and pepper.

  • 6

    Arrange the vegetables around the pork tenderloin on the baking sheet.

  • 7

    Roast in the preheated oven for 20-25 minutes, turning the vegetables halfway through, until the pork reaches an internal temperature of 145°F and the vegetables are tender and slightly caramelized.

  • 8

    Let the pork rest for 5 minutes before slicing. Serve the sliced pork with roasted vegetables on the side.