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Autumn Herb-Crusted Pork with Roasted Fennel and Carrots
Autumn Herb-Crusted Pork with Roasted Fennel and Carrots

Autumn Herb-Crusted Pork with Roasted Fennel and Carrots
A savory pork dish with seasonal vegetables, perfect for a balanced dinner.
Autumn Herb-Crusted Pork with Roasted Fennel and Carrots

This meal provides a good balance 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
     fennel
  • 200
    g
     carrot
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Herb-Crusted Pork with Roasted Fennel and Carrots
Instructions:
  1. Preheat the oven to 200°C.
  2. Rub the pork tenderloin with olive oil, minced garlic, thyme, rosemary, salt, and black pepper.
  3. Place the pork in a roasting pan.
  4. Slice the fennel and carrots into even pieces and arrange them around the pork.
  5. Drizzle the vegetables with olive oil and season with salt and pepper.
  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.
  8. Serve the sliced pork with roasted fennel and carrots.
Nutrition Per Serving 900 g Per 100g
Energy 650 kcal 72 kcal
Protein 60 g 6.7 g
Fibre 8 g 0.9 g
Salt 2 g 0.2 g
Sugar 10 g 1.1 g
Carbohydrates 30 g 3.3 g
Fat 35 g 3.9 g
  • 500
    g
     pork tenderloin
  • 200
    g
     fennel
  • 200
    g
     carrot
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 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, thyme, rosemary, salt, and black pepper.

Place the pork in a roasting pan.

Slice the fennel and carrots into even pieces and arrange them around the pork.

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 the vegetables are tender.

Let the pork rest for a few minutes before slicing.

Serve the sliced pork with roasted fennel and carrots.

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