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

Italian Herb-Crusted Pork Tenderloin with Roasted Vegetables
A flavorful Italian-inspired dish featuring tender pork and a medley of roasted vegetables.
Italian 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
     zucchini
  • 150
    g
     bell pepper
  • 100
    g
     carrot
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Italian 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 and surround it with chopped zucchini, bell pepper, and carrot.
  4. Drizzle the vegetables with olive oil and season with salt and pepper.
  5. Roast in the oven for about 25-30 minutes or until the pork is cooked through and vegetables are tender.
  6. Let the pork rest for a few minutes before slicing and serving with the roasted vegetables.
Nutrition Per Serving 1000 g Per 100g
Energy 360 kcal 36 kcal
Protein 50 g 5.0 g
Fibre 5 g 0.5 g
Salt 1 g 0.1 g
Sugar 10 g 1.0 g
Carbohydrates 20 g 2.0 g
Fat 20 g 2.0 g
  • 500
    g
     pork tenderloin
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 1
    tbsp
     rosemary
  • 1
    tbsp
     thyme
  • 200
    g
     zucchini
  • 150
    g
     bell pepper
  • 100
    g
     carrot
  • 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 and surround it with chopped zucchini, bell pepper, and carrot.

Drizzle the vegetables with olive oil and season with salt and pepper.

Roast in the oven for about 25-30 minutes or until the pork is cooked through and vegetables are tender.

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

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