Herb-Crusted Pork Tenderloin with Roasted Root Vegetables
Tender pork loin with an herb crust, served with roasted carrots, parsnips, and a light garlic jus
Herb-Crusted Pork Tenderloin with Roasted Root Vegetables is a dinner recipe ready in about 40 minutes. Each serving has approximately 558 kcal, 43g protein, 57g carbs, 19g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Cut carrots, parsnips, and potatoes into 1-inch pieces
Toss root vegetables with 8 ml olive oil, salt, and pepper on a baking sheet
Roast vegetables for 20 minutes
Meanwhile, pat pork tenderloin dry and season with salt and pepper
Finely chop rosemary, thyme, and garlic; mix with Dijon mustard and 4 ml olive oil
Rub herb mixture over pork tenderloin
In a large oven-safe skillet, sear pork on all sides for 3-4 minutes total
Add chicken broth to the skillet
Transfer skillet to oven and roast pork for 12-15 minutes until internal temperature reaches 145°F (63°C)
Remove pork and let rest for 5 minutes; slice and serve with roasted vegetables and pan sauce