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Herb-Crusted Pork Tenderloin with Roasted Autumn Vegetables
Herb-Crusted Pork Tenderloin with Roasted Autumn Vegetables

Herb-Crusted Pork Tenderloin with Roasted Autumn Vegetables
A savory herb-crusted pork tenderloin served with a medley of roasted seasonal vegetables.
Herb-Crusted Pork Tenderloin with Roasted Autumn Vegetables
Ingredients:
1
Servings
  • 500
    g
     pork tenderloin
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     brussels sprouts
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Pork Tenderloin with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a small bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and black pepper.
  3. Rub the herb mixture over the pork tenderloin.
  4. Place the pork on a baking sheet and surround it with chopped carrots, parsnips, and halved brussels sprouts.
  5. Roast in the oven for about 25-30 minutes or until the pork reaches an internal temperature of 63°C.
  6. Let the pork rest for 5 minutes before slicing.
  7. Serve the sliced pork with roasted vegetables.
Nutrition Per Serving 1200 g Per 100g
Energy 430 kcal 36 kcal
Protein 45 g 3.8 g
Fibre 12 g 1.0 g
Salt 1 g 0.1 g
Sugar 10 g 0.8 g
Carbohydrates 40 g 3.3 g
Fat 20 g 1.7 g
  • 500
    g
     pork tenderloin
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     brussels sprouts
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a small bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and black pepper.

Rub the herb mixture over the pork tenderloin.

Place the pork on a baking sheet and surround it with chopped carrots, parsnips, and halved brussels sprouts.

Roast in the oven for about 25-30 minutes or until the pork reaches an internal temperature of 63°C.

Let the pork rest for 5 minutes before slicing.

Serve the sliced pork with roasted vegetables.

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