Herb-Crusted Pork Tenderloin with Roasted Vegetables
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.
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!
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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435
45g
30g
15g
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