Roasted Pork Tenderloin and Veggies
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
423 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Pork Tenderloin and Veggies
Description
Roasted Pork Tenderloin and Veggies centers on a 2-pound pork tenderloin coated lightly in a herb and salt blend, which adds aromatic depth. Searing the meat in a hot pan quickly browns the surface, locking in juices and enhancing flavor. Meanwhile, Brussels sprouts and fingerling potatoes are prepped and tossed with the remaining herbs, salt, pepper, and olive oil to coat.
All components are arranged on a baking sheet, with pork resting in the center and vegetables surrounding it. The roasting process cooks the pork to a tender, juicy finish at an internal temperature of 150-155°F, while the vegetables become caramelized and tender. After resting, the pork is thinly sliced and served alongside the roasted veggies for a balanced plate.
This dish offers a satisfying combination of textures and flavors with the crispness of roasted potatoes and Brussels sprouts complementing juicy pork. It is well suited for a hearty dinner and uses simple seasoning to highlight natural flavors of the ingredients.
Ingredients
- 2 tbsp olive oil
- 2 lb pork tenderloin
- 3 tbsp olive oil
- 3 tbsp herbs de Provence or Italian seasoning mix
- 2 tbsp salt sea salt
- 1 tbsp black pepper fresh cracked
- 12 oz Brussels sprouts halved with bases trimmed off
- 1 lb potato fingerling, sliced in half
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, mix olive oil, herbs de provence, salt, and pepper.
- Using about 1/4 mix, cover pork tenderloin and rub around so it is evenly seasoned.
- Heat a large, heavy pan, over medium high heat until scorching hot (but not smoking).
- Add high-heat oil, and swirl around pan until shimmery.
- Add pork to pan and brown on all four sides (about 2 minutes each side if scorching hot).
- When pork is browned, remove from pan and place on baking sheet.
- Add the brussel sprouts and potatoes to a bowl and toss with the other 3/4 of the olive oil/seasoning mix.
- Add the vegetables to the baking sheet around tenderloin.
- Bake 20-25 minutes, until an internal temperature of 150-155.
- Remove from oven and let rest a minimum of five minutes.
- Thinly slice pork and enjoy with brussels and potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 423kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 43g | 86% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 110mg | 37% |
| Sodium | 2433mg | 101% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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