By Blaire
Preheat your oven to 400°F (200°C).
In a bowl, mix 2 tablespoons of olive oil with the mixed herbs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Rub the pork tenderloin with the herb mixture, ensuring it is evenly coated. Let it marinate for at least 10 minutes.
While the pork marinates, wash and peel the carrots. Cut them into sticks.
In a baking dish, toss the carrot sticks with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of pepper.
Place the marinated pork tenderloin in the center of the baking dish with the carrots around it.
Roast in the preheated oven for about 25-30 minutes, turning the pork halfway through cooking, until the pork reaches an internal temperature of 145°F (63°C) and the carrots are tender.
While the pork and carrots are roasting, peel and dice the potatoes. Place them in a pot of boiling, salted water and cook for about 15 minutes or until tender.
Drain the potatoes and return them to the pot. Add butter, 1/2 cup of milk, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Mash until smooth and creamy.
Once the pork and carrots are done, let the pork rest for 5 minutes before slicing.
Slice the pork tenderloin and serve with roasted carrots and a scoop of mashed potatoes on each plate.
How did this recipe turn out? Let others know!
to rate this recipe
By Blaire
This Main Dish Pork Roasted Vegetables Comfort Food recipe is ready in 45 minutes and features Pork tenderloin, Carrots, Potatoes and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 400°F (200°C).
In a bowl, mix 2 tablespoons of olive oil with the mixed herbs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Rub the pork tenderloin with the herb mixture, ensuring it is evenly coated. Let it marinate for at least 10 minutes.
While the pork marinates, wash and peel the carrots. Cut them into sticks.
In a baking dish, toss the carrot sticks with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of pepper.
Place the marinated pork tenderloin in the center of the baking dish with the carrots around it.
Roast in the preheated oven for about 25-30 minutes, turning the pork halfway through cooking, until the pork reaches an internal temperature of 145°F (63°C) and the carrots are tender.
While the pork and carrots are roasting, peel and dice the potatoes. Place them in a pot of boiling, salted water and cook for about 15 minutes or until tender.
Drain the potatoes and return them to the pot. Add butter, 1/2 cup of milk, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Mash until smooth and creamy.
Once the pork and carrots are done, let the pork rest for 5 minutes before slicing.
Slice the pork tenderloin and serve with roasted carrots and a scoop of mashed potatoes on each plate.
Calories per Serving: 480
Your Rating:
