Herb-Crusted Pork Tenderloin with Roasted Vegetables
25min
45min
5
385
Chef's Note
For the juiciest pork tenderloin, it's crucial not to overcook it. Use a meat thermometer to ensure it reaches exactly 145°F, then let it rest for the full 10 minutes before slicing. This allows the juices to redistribute throughout the meat. If cooking for particularly picky kids, you can separate some of the vegetables before adding herbs and serve them plain on the side.
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Ingredients
2 pounds pork tenderloin
3 tablespoons Dijon mustard
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
4 cloves garlic
4 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
3 medium bell peppers (mixed colors)
2 medium zucchini
2 medium yellow squash
1 large red onion
1 cup cherry tomatoes
1 whole lemon
1/4 cup almond flour
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Trim any excess fat or silver skin from the 2 pounds of pork tenderloin and pat dry with paper towels.
- 3
Finely chop 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, and mince 4 cloves of garlic.
- 4
In a small bowl, mix the chopped herbs, minced garlic, 1/4 cup almond flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 5
Brush the pork tenderloin with 3 tablespoons of Dijon mustard, ensuring it's evenly coated on all sides.
- 6
Press the herb mixture onto the mustard-coated pork, creating an even crust all around.
- 7
Cut 3 bell peppers, 2 zucchini, 2 yellow squash, and 1 red onion into 1-inch chunks. Halve 1 cup of cherry tomatoes.
- 8
Toss the vegetables with 3 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl.
- 9
Spread the vegetables on a large rimmed baking sheet, leaving space in the center for the pork.
- 10
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- 11
Sear the herb-crusted pork tenderloin for about 2 minutes on each side until the crust begins to brown.
- 12
Transfer the seared pork to the center of the baking sheet with the vegetables.
- 13
Squeeze half a lemon over the vegetables and pork.
- 14
Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender and caramelized.
- 15
Remove from the oven and let the pork rest for 10 minutes before slicing.
- 16
Slice the pork tenderloin into 1/2-inch medallions and serve with the roasted vegetables.
Nutrition Information (per serving)
385
38g
12g
20g
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