Name: Herb-Roasted Pork Tenderloin with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Pork Tenderloin; 1.1 cups Brussels Sprouts, halved; 0.8 cups Carrots, sliced; 0.9 tbsp Extra Virgin Olive Oil; 2 cloves Garlic, minced; 1 tsp Dried Rosemary; 1 tsp Dried Thyme

Herb-Roasted Pork Tenderloin with Roasted Vegetables

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YOUR SOLIN GENERATED RECIPE

Herb-Roasted Pork Tenderloin with Roasted Vegetables

Lean pork tenderloin roasted with garlic and herbs, served alongside caramelized Brussels sprouts and carrots for a savory finish.

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NUTRITION

Protein

46.1g

Fat

20.8g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Pork Tenderloin

1.1 cups Brussels Sprouts, halved

0.8 cups Carrots, sliced

0.9 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tsp Dried Rosemary

1 tsp Dried Thyme

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Pat the pork tenderloin dry with paper towels and season all sides with salt, black pepper, dried rosemary, and dried thyme.
3
On a large sheet pan, toss the halved Brussels sprouts and sliced carrots with olive oil and minced garlic until evenly coated.
4
Clear a space in the center of the sheet pan and place the pork tenderloin there, surrounding it with the vegetables.
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.
6
Remove from the oven and let the pork rest on a cutting board for 5 to 10 minutes before slicing to ensure it remains juicy.
7
Slice the pork into medallions and serve alongside the roasted vegetables.