Roasted Pork and Root Vegetables

Name: Roasted Pork and Root Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 9 servings
Cuisine: American
Ingredients: 3 pound boneless pork tenderloin; 3 pound Yukon gold potatoes (scrubbed, cut into 1-inch pieces); 1.5 pound carrots (peeled, cut into 1-inch pieces); 1 yellow onion (large, roughly chopped); 6 clove garlic (minced); 3 tablespoon olive oil; 1.5 teaspoon dried rosemary; 1.5 teaspoon dried thyme; 2 teaspoon kosher salt; 1 teaspoon black pepper

Tender pork tenderloin and hearty root vegetables roasted together until perfectly tender and lightly caramelized, seasoned with aromatic herbs.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 9
Cuisine: American
Difficulty: Easy
Cost: $2.40/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Whole30

Ingredients

3 pound boneless pork tenderloin
3 pound Yukon gold potatoes (scrubbed, cut into 1-inch pieces)
1.5 pound carrots (peeled, cut into 1-inch pieces)
1 yellow onion (large, roughly chopped)
6 clove garlic (minced)
3 tablespoon olive oil
1.5 teaspoon dried rosemary
1.5 teaspoon dried thyme
2 teaspoon kosher salt
1 teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine the 1-inch pieces of Yukon gold potatoes, carrots, roughly chopped yellow onion, and minced garlic.
Drizzle the vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. Toss to coat evenly.
Place the pork tenderloin on a large baking sheet. Rub the pork with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
Arrange the seasoned vegetables around the pork on the baking sheet.
Roast for 35-45 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender. If vegetables are browning too quickly, stir them halfway through.
Remove the baking sheet from the oven. Let the pork rest for 5-10 minutes before slicing. Slice the pork into medallions and serve immediately with the roasted vegetables.
Divide remaining portions into airtight containers for meal prep.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

Calories: 405
Protein: 34.5 g
Carbohydrates: 38.2 g
Fat: 13.5 g
Fiber: 6.1 g
Sodium: 590 mg
Saturated Fat: 3.4 g
Sugar: 5.8 g
Cholesterol: 95 mg