Baking dish, Oven, Peeler
Preheat the oven to 375°F. Peel the carrots. Cut them in half lengthwise, then into thin slices.
Wash & trim the Brussels sprouts. Slice each sprout in half. Place them in a colander & rinse under running water. Drain & set aside.
Peel & quarter the onion.
Place all the veggies in a baking dish. Add a drizzle of olive oil, salt & pepper. Mix to combine. Bake for 10 min at 375°F.
Meanwhile, brush the tenderloin with dijon mustard. Season with salt & pepper.
After 10 min of cooking, remove the veggies from the oven. Lay the tenderloin over top & douse it with the white wine. Return the pan to the oven. Cook for 20 min at 375°F, or until the pork tenderloin is cooked to your liking.
Remove from the oven. Slice the pork tenderloin. Serve & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Pork Tenderloin & Roasted Vegetables" contains 517 Energy, 27 g of Fat, 18 g of Carbohydrates, 50 g of Protein, 7 g of Fiber.
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