Dijon Rosemary Pork Tenderloin with Roasted Carrots and Broccoli
Succulent pork tenderloin roasted with a tangy Dijon-herb crust, paired with caramelized baby carrots and tender broccoli florets.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 3
- Cuisine: French
- Difficulty: Easy
- Cost: $3.32/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Calorie
- Low-Carb
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Low-Sugar
- High-Protein
Tags
- roast
- bake
- healthy
- kid-friendly
Ingredients
- 1 pound pork tenderloin (trimmed of excess fat and silver skin)
- 12 ounce broccoli florets (cut into bite-sized pieces)
- 8 ounce baby carrots (halved lengthwise)
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary (minced)
- 2 clove garlic (minced)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
- Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
- In a small bowl, mix together the Dijon mustard, minced garlic, fresh rosemary, half of the olive oil, half of the salt, and half of the black pepper to create the rub.
- Pat the pork tenderloin dry with paper towels, then rub the Dijon herb mixture evenly over all sides of the pork.
- In a mixing bowl, toss the broccoli florets and halved baby carrots with the remaining olive oil, remaining salt, and remaining black pepper.
- Place the seasoned pork tenderloin in the center of the baking sheet and arrange the carrots and broccoli in a single layer around it.
- Roast for 20 to 25 minutes, until the vegetables are tender with lightly browned edges and the pork registers an internal temperature of 145°F at its thickest part.
- Transfer the pork to a cutting board and let it rest for 5 minutes before slicing into medallions. Serve sliced pork alongside the roasted vegetables.
Notes
Letting the tenderloin rest for 5 minutes before slicing keeps the meat exceptionally juicy and tender.
Nutrition (per serving)
- Calories: 276
- Protein: 34.9 g
- Carbohydrates: 13.6 g
- Fat: 10 g
- Fiber: 7.7 g
- Sodium: 372 mg
- Saturated Fat: 2.7 g
- Sugar: 5.2 g
- Cholesterol: 100 mg