Savory Herb-Roasted Pork Tenderloin

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

Savory Herb-Roasted Pork Tenderloin

YOUR SOLIN GENERATED RECIPE

Savory Herb-Roasted Pork Tenderloin

Pork tenderloin roasted to a juicy finish with fragrant rosemary and garlic, served alongside caramelized sweet potatoes and crisp Brussels sprouts.

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NUTRITION

454kcal
Protein
53.7g
Fat
14.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork tenderloin

0.5 cup Sweet potato

1 cup Brussels sprouts

0.5 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 3

    Place the pork tenderloin in the center of the baking sheet and arrange the cubed sweet potatoes and halved Brussels sprouts around it.

  • 4

    Drizzle the herb oil mixture over the pork and vegetables, using your hands or a brush to ensure the meat is well-coated and the vegetables are tossed evenly.

  • 5

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

  • 6

    Remove from the oven and let the pork rest on a cutting board for 5 to 10 minutes before slicing into thick medallions to serve.

Savory Herb-Roasted Pork Tenderloin

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

Savory Herb-Roasted Pork Tenderloin

YOUR SOLIN GENERATED RECIPE

Savory Herb-Roasted Pork Tenderloin

Pork tenderloin roasted to a juicy finish with fragrant rosemary and garlic, served alongside caramelized sweet potatoes and crisp Brussels sprouts.

NUTRITION

454kcal
Protein
53.7g
Fat
14.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork tenderloin

0.5 cup Sweet potato

1 cup Brussels sprouts

0.5 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

  • 3

    Place the pork tenderloin in the center of the baking sheet and arrange the cubed sweet potatoes and halved Brussels sprouts around it.

  • 4

    Drizzle the herb oil mixture over the pork and vegetables, using your hands or a brush to ensure the meat is well-coated and the vegetables are tossed evenly.

  • 5

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

  • 6

    Remove from the oven and let the pork rest on a cutting board for 5 to 10 minutes before slicing into thick medallions to serve.