Tender Roasted Pork Tenderloin with Herbs

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

Tender Roasted Pork Tenderloin with Herbs

YOUR SOLIN GENERATED RECIPE

Tender Roasted Pork Tenderloin with Herbs

Oven-roasted pork tenderloin rubbed with fragrant herbs and garlic, served alongside a colorful medley of crisp-tender asparagus and caramelized carrots.

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NUTRITION

490kcal
Protein
54.6g
Fat
22.2g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

8 oz pork tenderloin

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 cup carrots

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PREPARATION

  • 1

    Preheat oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    In a small bowl, combine half the olive oil with minced garlic, chopped rosemary, thyme, sea salt, and black pepper to create a herb paste.

  • 3

    Pat the pork tenderloin dry with a paper towel and rub the herb paste evenly over all sides of the meat.

  • 4

    Place the pork on the prepared sheet pan.

  • 5

    Toss the trimmed asparagus and sliced carrots with the remaining olive oil and a pinch of salt and pepper, then arrange them in a single layer around the pork.

  • 6

    Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

  • 7

    Remove from the oven and let the pork rest for 10 minutes before slicing to ensure the juices redistribute for a succulent finish.

Tender Roasted Pork Tenderloin with Herbs

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

Tender Roasted Pork Tenderloin with Herbs

YOUR SOLIN GENERATED RECIPE

Tender Roasted Pork Tenderloin with Herbs

Oven-roasted pork tenderloin rubbed with fragrant herbs and garlic, served alongside a colorful medley of crisp-tender asparagus and caramelized carrots.

NUTRITION

490kcal
Protein
54.6g
Fat
22.2g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

8 oz pork tenderloin

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 cup carrots

PREPARATION

  • 1

    Preheat oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    In a small bowl, combine half the olive oil with minced garlic, chopped rosemary, thyme, sea salt, and black pepper to create a herb paste.

  • 3

    Pat the pork tenderloin dry with a paper towel and rub the herb paste evenly over all sides of the meat.

  • 4

    Place the pork on the prepared sheet pan.

  • 5

    Toss the trimmed asparagus and sliced carrots with the remaining olive oil and a pinch of salt and pepper, then arrange them in a single layer around the pork.

  • 6

    Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

  • 7

    Remove from the oven and let the pork rest for 10 minutes before slicing to ensure the juices redistribute for a succulent finish.