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

Herb-Crusted Pork Tenderloin with Roasted Vegetables
A flavorful pork tenderloin crusted with herbs, served alongside a medley of roasted vegetables.
Herb-Crusted Pork Tenderloin with Roasted Vegetables
Ingredients:
1
Servings
  • 500
    g
     pork tenderloin
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tbsp
     rosemary
  • 1
    tbsp
     thyme
  • 200
    g
     carrot
  • 200
    g
     zucchini
  • 150
    g
     red bell pepper
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Herb-Crusted Pork Tenderloin with Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Rub the pork tenderloin with olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
  3. Place the pork in a roasting pan.
  4. Cut the carrot, zucchini, and red bell pepper into bite-sized pieces and toss with a little olive oil, salt, and pepper.
  5. Arrange the vegetables around the pork in the roasting pan.
  6. Roast in the oven for about 25-30 minutes or until the pork is cooked through and the vegetables are tender.
  7. Let the pork rest for a few minutes before slicing and serving with the roasted vegetables.
Nutrition Per Serving 1100 g Per 100g
Energy 361 kcal 33 kcal
Protein 55 g 5.0 g
Fibre 6 g 0.5 g
Salt 2 g 0.2 g
Sugar 8 g 0.7 g
Carbohydrates 20 g 1.8 g
Fat 15 g 1.4 g
  • 500
    g
     pork tenderloin
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tbsp
     rosemary
  • 1
    tbsp
     thyme
  • 200
    g
     carrot
  • 200
    g
     zucchini
  • 150
    g
     red bell pepper
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rub the pork tenderloin with olive oil, minced garlic, rosemary, thyme, salt, and black pepper.

Place the pork in a roasting pan.

Cut the carrot, zucchini, and red bell pepper into bite-sized pieces and toss with a little olive oil, salt, and pepper.

Arrange the vegetables around the pork in the roasting pan.

Roast in the oven for about 25-30 minutes or until the pork is cooked through 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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