Roasted Pork Tenderloin & Root Vegetables

Juicy pork tenderloin and sweet potatoes roasted until tender, paired with crisp green beans, all seasoned simply for a wholesome and satisfying meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $1.82/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Whole30
• Paleo
• Low-Carb

Tags

• roast
• bake
• one-pot
• healthy
• comfort food
• savory

Ingredients

• 1.25 pound pork tenderloin
• 2 sweet potatoes (medium, peeled and cubed)
• 1 pound green beans (trimmed)
• 2 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup vegetable broth (low-sodium)

Instructions

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Pat the pork tenderloin dry. In a small bowl, combine dried thyme, smoked paprika, salt, and black pepper. Rub this spice mixture evenly over the entire pork tenderloin.
3. Arrange the cubed sweet potatoes and trimmed green beans in a single layer on a large baking sheet lined with parchment paper. Pour the vegetable broth over the vegetables.
4. Place the seasoned pork tenderloin on the baking sheet among the vegetables. Roast for 25-30 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) and the vegetables are tender. If needed, stir vegetables halfway through cooking.
5. Remove the pork from the oven and let it rest for 5 minutes before slicing. Serve the sliced pork tenderloin with the roasted sweet potatoes and green beans.

Nutrition (per serving)

• Calories: 166
• Protein: 20.7 g
• Carbohydrates: 12 g
• Fat: 3.4 g
• Fiber: 2.1 g
• Sodium: 637 mg
• Saturated Fat: 1.3 g
• Sugar: 3.1 g
• Cholesterol: 63 mg