Herb-Crusted Pork Tenderloin with Roasted Root Vegetables
15min
15min
4
320
Chef's Note
For the juiciest pork, use an instant-read thermometer and remove it from the oven when it reaches 140°F, as it will continue cooking while resting to reach the safe temperature of 145°F. If you don't have parsnips, you can substitute with turnips or additional carrots.
Tags
Ingredients
1 pound pork tenderloin
2 tablespoons Dijon mustard
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2 cloves garlic
1/3 cup panko breadcrumbs
3 tablespoons olive oil
2 medium carrots
2 medium parsnips
1 small red onion
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
- 2
In a small bowl, mix 1 tablespoon olive oil, minced garlic, chopped rosemary, chopped thyme, panko breadcrumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- 3
Pat the pork tenderloin dry with paper towels and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- 4
Brush the pork with 2 tablespoons Dijon mustard, then press the herb-breadcrumb mixture onto all sides of the pork.
- 5
In a large bowl, toss the carrots, parsnips, and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 6
Arrange the vegetables around the pork on the prepared baking sheet.
- 7
Roast in the preheated oven for 12-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
- 8
Remove from oven and let the pork rest for 5 minutes before slicing.
- 9
Slice the pork into medallions and serve with the roasted vegetables.
Nutrition Information (per serving)
320
28g
22g
14g
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