Lean Pork Tenderloin with Roasted Root Vegetables
Tender pork tenderloin seasoned with herbs, served with roasted carrots, parsnips, and beets for a nutritious and satisfying dinner
Lean Pork Tenderloin with Roasted Root Vegetables is a dinner recipe ready in about 40 minutes. Each serving has approximately 554 kcal, 60g protein, 40g carbs, 15g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C).
Peel and cut carrots, parsnips, and beets into 1-inch chunks.
Pat pork tenderloin dry and season with salt, pepper, rosemary, and thyme.
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear pork tenderloin for 2-3 minutes per side until browned.
Remove pork from skillet and set aside on a plate.
Add vegetables and minced garlic to the same skillet.
Toss vegetables with remaining oil and seasonings.
Return pork to the skillet, nestled among the vegetables.
Transfer skillet to oven and roast for 18-20 minutes until pork reaches 145°F internal temperature.
Let rest for 5 minutes before serving with roasted vegetables.