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Autumn Harvest Pork Tenderloin with Roasted Root Vegetables
Autumn Harvest Pork Tenderloin with Roasted Root Vegetables

Autumn Harvest Pork Tenderloin with Roasted Root Vegetables
A hearty and nutritious dinner featuring succulent pork tenderloin paired with a medley of seasonal roasted root vegetables.
Autumn Harvest Pork Tenderloin with Roasted Root Vegetables

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 500
    g
     pork tenderloin
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     sweet potato
  • 30
    ml
     olive oil
  • 20
    g
     honey
  • 3
    clove
     garlic
  • 5
    g
     rosemary
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 45 minutes
Autumn Harvest Pork Tenderloin with Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the pork tenderloin with salt, pepper, and rosemary.
  3. In a large pan, heat half of the olive oil over medium-high heat.
  4. Sear the pork on all sides until golden brown, about 5 minutes.
  5. Transfer the pork to a baking dish.
  6. In a bowl, toss carrots, parsnips, and sweet potatoes with remaining olive oil, honey, minced garlic, salt, and pepper.
  7. Spread the vegetables around the pork in the baking dish.
  8. Roast in the oven for 25-30 minutes or until the pork is cooked through and vegetables are tender.
  9. Let the pork rest for 5 minutes before slicing.
  10. Serve the sliced pork with roasted vegetables.
Nutrition Per Serving 1262 g Per 100g
Energy 2500 kcal 198 kcal
Protein 120 g 9.5 g
Fibre 20 g 1.6 g
Salt 5 g 0.4 g
Sugar 20 g 1.6 g
Carbohydrates 250 g 19.8 g
Fat 120 g 9.5 g
  • 500
    g
     pork tenderloin
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     sweet potato
  • 30
    ml
     olive oil
  • 20
    g
     honey
  • 3
    clove
     garlic
  • 5
    g
     rosemary
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the pork tenderloin with salt, pepper, and rosemary.

In a large pan, heat half of the olive oil over medium-high heat.

Sear the pork on all sides until golden brown, about 5 minutes.

Transfer the pork to a baking dish.

In a bowl, toss carrots, parsnips, and sweet potatoes with remaining olive oil, honey, minced garlic, salt, and pepper.

Spread the vegetables around the pork in the baking dish.

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

Let the pork rest for 5 minutes before slicing.

Serve the sliced pork with roasted vegetables.

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