Pork Tenderloin with Roasted Root Vegetables
Lean pork tenderloin seasoned and pan-seared, served with roasted carrots, parsnips, and a light herb sauce
Pork Tenderloin with Roasted Root Vegetables is a dinner recipe ready in about 37 minutes. Each serving has approximately 418 kcal, 32g protein, 43g carbs, 14g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Cut carrots and parsnips into 2-inch pieces and toss with 5ml olive oil, salt, and pepper
Spread vegetables on a baking sheet and roast for 15 minutes
Season pork tenderloin with salt, pepper, and fresh thyme
Heat remaining olive oil in a skillet over medium-high heat
Sear pork for 2-3 minutes per side until browned
Add minced garlic and cook for 30 seconds
Pour in chicken broth and transfer skillet to oven
Bake pork for 8-10 minutes until internal temperature reaches 63°C
Remove pork and let rest for 3 minutes, then slice
Serve pork with roasted vegetables and pan sauce drizzled over top