Name: Tender Roasted Pork with Caramelized Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz pork loin; 1 cup carrots; 0.5 cup parsnips; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried rosemary; 0.5 tsp garlic powder

Tender Roasted Pork with Caramelized Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Roasted Pork with Caramelized Root Vegetables

Oven-roasted pork loin medallions paired with golden caramelized carrots and parsnips, seasoned with aromatic rosemary for a deeply savory finish.

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NUTRITION

Protein

49.5g

Fat

16.3g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

8 oz pork loin

1 cup carrots

0.5 cup parsnips

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Peel and chop the carrots and parsnips into 1-inch chunks, ensuring they are uniform for even roasting.
3
Pat the pork loin dry with a paper towel and season all sides with sea salt, black pepper, garlic powder, and dried rosemary.
4
In a bowl, toss the chopped carrots and parsnips with olive oil and a small pinch of salt and pepper until well coated.
5
Place the seasoned pork loin in the center of the sheet pan and surround it with the prepared root vegetables.
6
Roast for 20 to 25 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and golden.
7
Let the pork rest for 5 minutes before slicing into medallions to keep it juicy, then serve immediately alongside the caramelized vegetables.