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 aroma of fresh herbs crusting tender pork paired with a colorful medley of roasted root vegetables. This dish delivers a delightful blend of savory pork and naturally sweet, caramelized carrots, parsnips, and beets, all elevated by a light drizzle of olive oil and a sprinkle of aromatic herbs.

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NUTRITION

424kcal
Protein
35.3g
Fat
20.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Pork Tenderloin

1 medium Carrot

1 small Parsnip

1 small Beet

1 tablespoon 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 425°F.

  • 2

    Trim any excess fat from the pork tenderloin and pat dry with paper towels.

  • 3

    In a small bowl, combine chopped fresh rosemary, thyme, salt, and pepper.

  • 4

    Rub the herb mixture evenly over the pork tenderloin.

  • 5

    Wash and peel the carrot, parsnip, and beet. Cut them into uniformly sized chunks.

  • 6

    Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.

  • 7

    Arrange the herb-crusted pork tenderloin on the same baking sheet or a separate one if space is limited.

  • 8

    Roast in the oven for approximately 20-25 minutes, or until the internal temperature of the pork reaches 145°F and vegetables are tender.

  • 9

    Let the pork rest for a few minutes before slicing and serving alongside the roasted vegetables.

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 aroma of fresh herbs crusting tender pork paired with a colorful medley of roasted root vegetables. This dish delivers a delightful blend of savory pork and naturally sweet, caramelized carrots, parsnips, and beets, all elevated by a light drizzle of olive oil and a sprinkle of aromatic herbs.

NUTRITION

424kcal
Protein
35.3g
Fat
20.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Pork Tenderloin

1 medium Carrot

1 small Parsnip

1 small Beet

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the pork tenderloin and pat dry with paper towels.

  • 3

    In a small bowl, combine chopped fresh rosemary, thyme, salt, and pepper.

  • 4

    Rub the herb mixture evenly over the pork tenderloin.

  • 5

    Wash and peel the carrot, parsnip, and beet. Cut them into uniformly sized chunks.

  • 6

    Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.

  • 7

    Arrange the herb-crusted pork tenderloin on the same baking sheet or a separate one if space is limited.

  • 8

    Roast in the oven for approximately 20-25 minutes, or until the internal temperature of the pork reaches 145°F and vegetables are tender.

  • 9

    Let the pork rest for a few minutes before slicing and serving alongside the roasted vegetables.