Pork Tenderloin & Roasted Vegetables

5 reviews

A tender cut of meat & perfectly roasted veggies. Yum!

Coline
Coline
748
Easy

5 minutes

Prep time

30 minutes

Cook time

517 cal.

Per serving

Utensils

Baking dish, Oven, Peeler, Knife

recipe

Carrots (fresh)

Step 1

Preheat the oven to 375°F. Peel the carrots. Cut them in half lengthwise, then into thin slices.

Brussels sprouts (fresh)

Step 2

Wash & trim the Brussels sprouts. Slice each sprout in half. Place them in a colander & rinse under running water. Drain & set aside.

Yellow onion

Step 3

Peel & quarter the onion.

Step 4

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.

Dijon mustard
Pork (tenderloin)

Step 5

Meanwhile, brush the tenderloin with dijon mustard. Season with salt & pepper.

Pork (tenderloin)
White wine

Step 6

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.

Step 7

Remove from the oven. Slice the pork tenderloin. Serve & enjoy!

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Nutrition facts

Average estimated amount for one serving

Energy517 cal.
Fat27 g
Carbohydrates18 g
Protein50 g
Fiber7 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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.

5 reviews
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Pork Tenderloin & Roasted Vegetables