Herb-Crusted Pork Tenderloin with Roasted Vegetables

10 ingredients

50 minutes

435 kcal

This French-inspired dish features succulent herb-crusted pork tenderloin served with a medley of perfectly roasted vegetables. The tenderloin is infused with the flavors of rosemary, thyme, and garlic, while the vegetables add a colorful and nutritious element to the plate. A delightful and wholesome meal perfect for a satisfying lunch.

1 piece (approx. 200g) pork tenderloin

1 tablespoon, chopped rosemary

1 tablespoon, chopped thyme

2 cloves, minced garlic

2 medium, peeled and chopped carrots

2 medium, peeled and diced potatoes

1, sliced red bell pepper

2 tablespoons olive oil

to taste salt

to taste black pepper


Preheat the oven to 200°C (400°F). Season the pork tenderloin with salt and black pepper. In a small bowl, mix chopped rosemary, thyme, and minced garlic. Rub the herb mixture all over the pork tenderloin.

In a large baking dish, toss the chopped carrots, potatoes, and sliced red bell pepper with olive oil, salt, and black pepper. Ensure the vegetables are evenly coated with the seasonings.

Place the seasoned pork tenderloin on a baking tray and arrange the seasoned vegetables around it. Roast in the preheated oven for about 30-35 minutes or until the pork reaches an internal temperature of 63°C (145°F) and the vegetables are tender.

Remove the pork tenderloin from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful.

5. Finishing the dish and serving

Slice the pork tenderloin into medallions and serve with the roasted vegetables. Garnish with fresh herbs if desired. Enjoy your herb-crusted pork tenderloin with roasted vegetables!

7. Final tip

For a twist, you can add a drizzle of balsamic glaze over the roasted vegetables before serving for an extra burst of flavor.

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