Herb-Crusted Pork Tenderloin with Roasted Root Vegetables
30min
45min
6
420
Chef's Note
For the most flavorful crust, toast your panko breadcrumbs in a dry skillet until golden brown before mixing with the herbs. This adds a wonderful nutty flavor and ensures a crispy exterior. If you're short on time, you can prepare the herb mixture and trim the pork a day ahead, keeping them refrigerated separately until ready to cook.
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Ingredients
2 pounds pork tenderloin
3 tablespoons Dijon mustard
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
4 cloves garlic
1 cup panko breadcrumbs
4 tablespoons olive oil
4 medium carrots
3 medium parsnips
2 medium sweet potatoes
1 large red onion
1 tablespoon fresh sage
2 tablespoons honey
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon lemon zest
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Trim any excess fat and silver skin from 2 pounds of pork tenderloin. Pat dry with paper towels.
- 3
In a small bowl, mix 3 tablespoons of Dijon mustard with 1 tablespoon of olive oil, 1 teaspoon of lemon zest, and 2 minced garlic cloves.
- 4
In a food processor, combine 1 cup of panko breadcrumbs, 2 tablespoons of chopped fresh rosemary, 2 tablespoons of chopped fresh thyme, 2 minced garlic cloves, 1/2 tablespoon of salt, and 1/2 teaspoon of black pepper. Pulse until well combined.
- 5
Brush the mustard mixture all over the pork tenderloin, then roll in the herb breadcrumb mixture, pressing gently to adhere.
- 6
Peel and cut 4 medium carrots, 3 medium parsnips, and 2 medium sweet potatoes into 1-inch chunks. Cut 1 large red onion into wedges.
- 7
In a large bowl, toss the vegetables with 3 tablespoons of olive oil, 2 tablespoons of honey, 1 tablespoon of chopped fresh sage, 1/2 tablespoon of salt, and 1/2 teaspoon of black pepper until evenly coated.
- 8
Spread the vegetables in a single layer on a large rimmed baking sheet. Place the herb-crusted pork tenderloin on top of the vegetables.
- 9
Roast in the preheated oven for 25 minutes, then reduce temperature to 375°F (190°C) and continue roasting for about 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and vegetables are tender.
- 10
Remove from oven and let the pork rest for 10 minutes before slicing.
- 11
Serve sliced pork tenderloin with the roasted root vegetables.
Nutrition Information (per serving)
420
32g
38g
16g
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