Herb-Marinated Pork Tenderloin with Wild Rice and Roasted Vegetables
Tender pork tenderloin marinated in herbs and garlic, pan-seared to perfection, served alongside fluffy wild rice and a medley of roasted Brussels sprouts, carrots, and zucchini
Herb-Marinated Pork Tenderloin with Wild Rice and Roasted Vegetables is a dinner recipe ready in about 50 minutes. Each serving has approximately 1008 kcal, 77g protein, 116g carbs, 28g fat. It fits a high-protein diet.
Mince garlic and combine with olive oil, rosemary, thyme, salt, and pepper to create marinade
Coat pork tenderloin with marinade and let sit for 15 minutes
Preheat oven to 400°F (200°C)
Cut Brussels sprouts in half, slice carrots into batons, and cube zucchini
Toss vegetables with 8ml olive oil, salt, and pepper
Heat a cast-iron skillet over medium-high heat
Sear pork tenderloin for 3-4 minutes per side until golden brown
Transfer skillet to oven and roast pork for 12-15 minutes until internal temperature reaches 145°F
Meanwhile, roast vegetables in a separate baking sheet for 20-25 minutes until caramelized
Prepare wild rice according to package directions if not already cooked
Let pork rest for 5 minutes before slicing
Plate wild rice, top with sliced pork, and serve with roasted vegetables