Baked Pork Tenderloin with Root Vegetables
Lean pork tenderloin seasoned with herbs and baked alongside roasted carrots and parsnips for a complete, balanced dinner
Baked Pork Tenderloin with Root Vegetables is a dinner recipe ready in about 40 minutes. Each serving has approximately 312 kcal, 12g protein, 44g carbs, 10g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Cut carrots and parsnips into 1-inch pieces and toss with olive oil, salt, and pepper
Place vegetables on a baking sheet and roast for 10 minutes
Pat pork tenderloin dry and season with salt, pepper, minced garlic, thyme, and rosemary
Push vegetables to the sides and place pork in the center of the baking sheet
Roast for 15-18 minutes until pork reaches internal temperature of 63°C (145°F)
Rest pork for 5 minutes before slicing and serving with roasted vegetables