We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

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

Herb-Crusted Pork with Roasted Autumn Vegetables
A savory pork dish with a medley of seasonal vegetables.
Herb-Crusted Pork with Roasted Autumn Vegetables

Provides a balanced meal with protein, carbs, and vegetables to support recovery and energy replenishment.

Ingredients:
1
Servings
  • 500
    g
     pork tenderloin
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 3
    clove
     garlic
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     brussels sprout
  • 300
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Pork with Roasted Autumn Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Rub the pork tenderloin with olive oil, thyme, rosemary, minced garlic, salt, and pepper.
  3. Place the pork in a roasting pan.
  4. Chop carrots, parsnips, brussels sprouts, and potatoes into bite-sized pieces.
  5. Toss the vegetables with olive oil, salt, and pepper.
  6. Arrange the vegetables around the pork in the roasting pan.
  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 the sliced pork with roasted vegetables.
Nutrition Per Serving 1200 g Per 100g
Energy 700 kcal 58 kcal
Protein 60 g 5.0 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 80 g 6.7 g
Fat 30 g 2.5 g
  • 500
    g
     pork tenderloin
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     thyme
  • 1
    tbsp
     rosemary
  • 3
    clove
     garlic
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     brussels sprout
  • 300
    g
     potato
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

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

Place the pork in a roasting pan.

Chop carrots, parsnips, brussels sprouts, and potatoes into bite-sized pieces.

Toss the vegetables with 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 vegetables are tender.

Let the pork rest for a few minutes before slicing.

Serve the sliced pork with roasted vegetables.

Contact About
Privacy Policy Terms of Service Sitemap