Roasted Pork Tenderloin with Root Vegetables

Name: Roasted Pork Tenderloin with Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound pork tenderloin; 1 tablespoon olive oil; 0.5 teaspoon dried rosemary (crushed); 0.5 teaspoon dried thyme; 0.5 teaspoon garlic powder; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 2 carrots (medium, peeled and cut into 1-inch pieces); 2 parsnips (medium, peeled and cut into 1-inch pieces); 2 potatoes (medium, peeled and cut into 1-inch pieces)

Tender pork tenderloin coated in savory herbs and roasted alongside earthy carrots, parsnips, and potatoes, creating a simple yet elegant fall meal.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $3.77/serving

Dietary

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

Ingredients

1 pound pork tenderloin
1 tablespoon olive oil
0.5 teaspoon dried rosemary (crushed)
0.5 teaspoon dried thyme
0.5 teaspoon garlic powder
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
2 carrots (medium, peeled and cut into 1-inch pieces)
2 parsnips (medium, peeled and cut into 1-inch pieces)
2 potatoes (medium, peeled and cut into 1-inch pieces)

Instructions

Preheat oven to 400°F. In a small bowl, combine olive oil, dried rosemary, dried thyme, garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Pat the pork tenderloin dry with paper towels. Rub the herb and oil mixture all over the pork.
In a large bowl, toss the carrots, parsnips, and potatoes with the remaining 1/4 teaspoon kosher salt. Spread the seasoned vegetables in a single layer on a baking sheet.
Place the seasoned pork tenderloin in the center of the baking sheet, nestled among the root vegetables.
Roast for 25-35 minutes, or until the pork reaches an internal temperature of 145°F and the vegetables are tender and lightly browned. Exact cooking time will depend on the thickness of the tenderloin.
Once cooked, remove the pork tenderloin from the oven and let it rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute.
Slice the pork into 1/2-inch thick medallions. Serve with the roasted root vegetables.

Notes

For even cooking, try to cut the root vegetables into similar sized pieces. Using fresh herbs (1 teaspoon each, chopped) instead of dried would also be a delicious option.

Nutrition (per serving)

Calories: 680
Protein: 58.5 g
Carbohydrates: 50 g
Fat: 28.5 g
Fiber: 9.2 g
Sodium: 650 mg
Saturated Fat: 8.5 g
Sugar: 7 g
Cholesterol: 130 mg