Herb-Crusted Pork Tenderloin with Roasted Zucchini

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

Herb-Crusted Pork Tenderloin with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Zucchini

Oven-roasted pork tenderloin coated in a savory Dijon-herb rub, served with tender zucchini and hearty lentils for a satisfying, caramelized finish.

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NUTRITION

369kcal
Protein
39.1g
Fat
16.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Pork Tenderloin

1/4 cup Cooked Lentils

1 medium Zucchini, sliced

2 teaspoons Olive Oil

1 tablespoon Dijon Mustard

1 clove Garlic, minced

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a small bowl, whisk together the Dijon mustard, minced garlic, dried rosemary, and dried thyme.

  • 3

    Pat the pork tenderloin dry and rub with one teaspoon of olive oil, then coat evenly with the herb mustard mixture.

  • 4

    Toss the sliced zucchini and cooked lentils with the remaining teaspoon of olive oil and a pinch of salt and pepper.

  • 5

    Place the pork on a parchment-lined sheet pan and surround it with the zucchini and lentil mixture.

  • 6

    Roast in the oven for 20 to 25 minutes or until the pork reaches an internal temperature of 145°F.

  • 7

    Let the meat rest for 5 minutes before slicing into medallions to serve alongside the vegetables.

Herb-Crusted Pork Tenderloin with Roasted Zucchini

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

Herb-Crusted Pork Tenderloin with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pork Tenderloin with Roasted Zucchini

Oven-roasted pork tenderloin coated in a savory Dijon-herb rub, served with tender zucchini and hearty lentils for a satisfying, caramelized finish.

NUTRITION

369kcal
Protein
39.1g
Fat
16.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Pork Tenderloin

1/4 cup Cooked Lentils

1 medium Zucchini, sliced

2 teaspoons Olive Oil

1 tablespoon Dijon Mustard

1 clove Garlic, minced

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a small bowl, whisk together the Dijon mustard, minced garlic, dried rosemary, and dried thyme.

  • 3

    Pat the pork tenderloin dry and rub with one teaspoon of olive oil, then coat evenly with the herb mustard mixture.

  • 4

    Toss the sliced zucchini and cooked lentils with the remaining teaspoon of olive oil and a pinch of salt and pepper.

  • 5

    Place the pork on a parchment-lined sheet pan and surround it with the zucchini and lentil mixture.

  • 6

    Roast in the oven for 20 to 25 minutes or until the pork reaches an internal temperature of 145°F.

  • 7

    Let the meat rest for 5 minutes before slicing into medallions to serve alongside the vegetables.