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Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts and Sweet Potatoes
Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts and Sweet Potatoes

Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts and Sweet Potatoes
A hearty and balanced dinner featuring lean pork, seasonal vegetables, and a touch of herbs.
Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts and Sweet Potatoes
Ingredients:
1
Servings
  • 500
    g
     pork tenderloin
  • 200
    g
     brussels sprouts
  • 300
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Pork Tenderloin with Roasted Brussels Sprouts and Sweet Potatoes
Instructions:
  1. Preheat the oven to 200°C.
  2. Trim the pork tenderloin of any excess fat and pat dry with paper towels.
  3. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
  4. Rub the herb mixture all over the pork tenderloin.
  5. Place the pork on a baking sheet lined with parchment paper.
  6. Cut the sweet potatoes into cubes and halve the Brussels sprouts.
  7. Toss the vegetables with a little olive oil, salt, and pepper.
  8. Arrange the vegetables around the pork on the baking sheet.
  9. Roast in the oven for about 25-30 minutes or until the pork reaches an internal temperature of 63°C and the vegetables are tender.
  10. Let the pork rest for a few minutes before slicing and serving with the roasted vegetables.
Nutrition Per Serving 1000 g Per 100g
Energy 800 kcal 80 kcal
Protein 80 g 8.0 g
Fibre 15 g 1.5 g
Salt 2 g 0.2 g
Sugar 10 g 1.0 g
Carbohydrates 70 g 7.0 g
Fat 40 g 4.0 g
  • 500
    g
     pork tenderloin
  • 200
    g
     brussels sprouts
  • 300
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     rosemary
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Trim the pork tenderloin of any excess fat and pat dry with paper towels.

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

Rub the herb mixture all over the pork tenderloin.

Place the pork on a baking sheet lined with parchment paper.

Cut the sweet potatoes into cubes and halve the Brussels sprouts.

Toss the vegetables with a little olive oil, salt, and pepper.

Arrange the vegetables around the pork on the baking sheet.

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

Let the pork rest for a few minutes before slicing and serving with the roasted vegetables.

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