Name: Umami-Roasted Pork Tenderloin with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Pork tenderloin; 1 cup Carrots; 1 cup Parsnips; 0.5 cup Red onion; 1 tbsp Extra virgin olive oil; 2 tbsp Coconut aminos; 1 tbsp Dijon mustard; 2 cloves Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh thyme

Umami-Roasted Pork Tenderloin with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Umami-Roasted Pork Tenderloin with Root Vegetables

Pork tenderloin roasted with a savory coconut aminos glaze, accompanied by caramelized root vegetables for a deeply satisfying and aromatic meal.

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NUTRITION

Protein

27.8g

Fat

17.7g

Carbs

50.8g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Pork tenderloin

1 cup Carrots

1 cup Parsnips

0.5 cup Red onion

1 tbsp Extra virgin olive oil

2 tbsp Coconut aminos

1 tbsp Dijon mustard

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Peel and chop the carrots and parsnips into 1-inch pieces, and slice the red onion into thick wedges.
3
Toss the prepared vegetables with extra virgin olive oil, sea salt, and black pepper directly on the baking sheet until evenly coated.
4
In a small bowl, whisk together the coconut aminos, Dijon mustard, minced garlic, and fresh thyme to create a thick umami glaze.
5
Place the pork tenderloin in the center of the vegetables and brush the glaze generously over all sides of the meat.
6
Roast for 20-25 minutes until the pork reaches an internal temperature of 145°F and the root vegetables are tender and caramelized.
7
Remove from the oven and allow the pork to rest for 5 minutes before slicing into medallions to ensure it stays juicy and tender.