Herb-Crusted Pork Tenderloin with Roasted Root Vegetables
20min
35min
1
686
Chef's Note
For the juiciest pork tenderloin, remove it from the oven when it reaches 140°F and let it rest - the temperature will continue rising to the safe 145°F while resting. This prevents overcooking and keeps the meat tender and moist.
Tags
Ingredients
5 oz pork tenderloin
1 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp garlic powder
1 tbsp Dijon mustard
1 tsp honey
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 small (4 oz) sweet potato
1 large carrot
1 medium parsnip
1/4 medium red onion
1 tbsp fresh parsley
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a small bowl, mix 1 tsp dried rosemary, 1/2 tsp dried thyme, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
- 3
In another small bowl, combine 1 tbsp Dijon mustard with 1 tsp honey to create a paste.
- 4
Pat the 5 oz pork tenderloin dry with paper towels and rub with the mustard-honey mixture.
- 5
Coat the tenderloin evenly with the herb mixture, pressing gently to adhere.
- 6
Peel and cut the 4 oz sweet potato, large carrot, and medium parsnip into 1-inch chunks. Cut the 1/4 red onion into wedges.
- 7
In a bowl, toss the vegetables with 2 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
- 8
Spread vegetables on one side of a baking sheet and place the herb-crusted tenderloin on the other side.
- 9
Drizzle the remaining 1 tsp olive oil over the tenderloin.
- 10
Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and vegetables are tender.
- 11
Remove from oven and let the pork rest for 5 minutes before slicing.
- 12
Garnish with 1 tbsp chopped fresh parsley and serve the sliced tenderloin with the roasted vegetables.
Nutrition Information (per serving)
686
43g
77g
23g
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