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

Autumn Herb-Crusted Pork Tenderloin with Roasted Root Vegetables
A savory pork tenderloin crusted with fresh herbs, served alongside a medley of roasted seasonal root vegetables.
Autumn Herb-Crusted Pork Tenderloin with Roasted Root Vegetables

This meal provides a balanced intake of protein and carbohydrates, essential for 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
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     fresh rosemary
  • 2
    tbsp
     fresh thyme
  • 3
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Herb-Crusted Pork Tenderloin with Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a small bowl, mix olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.
  3. Rub the herb mixture over the pork tenderloin.
  4. Place the pork in a roasting pan.
  5. Cut carrots, parsnips, and sweet potatoes into even pieces and place around the pork.
  6. Drizzle vegetables with a little olive oil and season with salt and pepper.
  7. Roast in the oven for about 25-30 minutes or until the pork is cooked through and vegetables are tender.
  8. Let the pork rest for a few minutes before slicing.
  9. Serve sliced pork with roasted vegetables.
Nutrition Per Serving 1200 g Per 100g
Energy 800 kcal 67 kcal
Protein 80 g 6.7 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 20 g 1.7 g
Carbohydrates 90 g 7.5 g
Fat 40 g 3.3 g
  • 500
    g
     pork tenderloin
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 300
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     fresh rosemary
  • 2
    tbsp
     fresh thyme
  • 3
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

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

Rub the herb mixture over the pork tenderloin.

Place the pork in a roasting pan.

Cut carrots, parsnips, and sweet potatoes into even pieces and place around the pork.

Drizzle vegetables with a little 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.

Serve sliced pork with roasted vegetables.

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