Pork Tenderloin & Roasted Vegetables

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

Coline
Coline

5 minutes

Prep time

30 minutes

Cook time

517 cal.

Per serving

Utensils

Baking dish, Oven, Peeler

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.

Onion (yellow)

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!

Nutrition facts

Average estimated amount for one serving

Energy517 cal.
Fat27 g
Carbohydrates18 g
Protein50 g
Fiber7 g

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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Pork Tenderloin & Roasted Vegetables
Easy