Herb-Crusted Pork with Roasted Root Vegetables

Name: Herb-Crusted Pork with Roasted Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pound pork tenderloin; 2 tablespoon olive oil; 1 tablespoon dried Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon dried rosemary (crushed); 0.5 teaspoon salt; 0.5 teaspoon black pepper; 2 pound sweet potatoes (peeled and cubed); 1 pound carrots (peeled and sliced); 1 red onion (cut into wedges)

Tender pork tenderloin coated in aromatic herbs and garlic, roasted alongside sweet potatoes, carrots, and onions for a satisfying and easy sheet pan dinner.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.49/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound pork tenderloin
2 tablespoon olive oil
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon dried rosemary (crushed)
0.5 teaspoon salt
0.5 teaspoon black pepper
2 pound sweet potatoes (peeled and cubed)
1 pound carrots (peeled and sliced)
1 red onion (cut into wedges)

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, combine dried Italian seasoning, garlic powder, dried rosemary, salt, and black pepper. This is your herb crust mixture.
Pat the pork tenderloin dry with paper towels. Rub the pork tenderloin all over with 1 tablespoon of olive oil, then coat evenly with the herb crust mixture.
On the prepared baking sheet, combine the cubed sweet potatoes, sliced carrots, and red onion wedges. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
Push the vegetables to one side of the baking sheet and place the herb-crusted pork tenderloin in the center. Ensure vegetables are in a single layer for even roasting.
Roast for 20 minutes. Then, flip the pork and gently stir the vegetables. Continue roasting for another 10-15 minutes, or until the internal temperature of the pork reaches 145°F and the vegetables are tender and slightly caramelized.
Remove the pork from the oven and let it rest on a cutting board for 5-10 minutes before slicing. This helps keep the meat juicy. Serve sliced pork alongside the roasted root vegetables.

Notes

This meal reheats beautifully. Store leftover pork and vegetables in an airtight container for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

Calories: 342
Protein: 27.2 g
Carbohydrates: 41 g
Fat: 8.7 g
Fiber: 6.6 g
Sodium: 393 mg
Saturated Fat: 2.2 g
Sugar: 11.8 g
Cholesterol: 75 mg