By Josiah John
Preheat your oven to 400°F (200°C).
In a baking dish, combine the chopped carrots, parsnip, and beets with 0.5 tbsp olive oil, a pinch of salt, and pepper. Toss to coat the vegetables evenly.
Place the vegetables in the oven and roast for about 35-40 minutes, or until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, prepare the pork tenderloin. Pat it dry with paper towels, and rub it with 0.5 tbsp olive oil, chopped rosemary, chopped thyme, 0.5 tsp salt, and 0.25 tsp pepper.
Heat a cast-iron skillet over medium-high heat and add the pork tenderloin. Sear all sides until browned, about 2-3 minutes per side.
Remove the pork from the skillet and place it in the oven on a baking sheet. Roast for 15-18 minutes or until the internal temperature reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
While the pork rests, make the mustard pan sauce. In the same skillet used to sear the pork, add the butter and melt over medium heat.
Add the low-sodium chicken stock and Dijon mustard to the butter, stirring well. Let it simmer and reduce slightly for about 5 minutes, occasionally stirring, until it thickens to a sauce consistency.
Slice the pork tenderloin and serve it alongside the roasted root vegetables, drizzling the mustard pan sauce over the pork.
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By Josiah John
This Main Course Dinner Pork recipe is ready in 50 minutes and features Pork tenderloin, Carrots, parsnip, and beets (mixed), Olive oil and other delicious ingredients. Contains 420 calories total.
Preheat your oven to 400°F (200°C).
In a baking dish, combine the chopped carrots, parsnip, and beets with 0.5 tbsp olive oil, a pinch of salt, and pepper. Toss to coat the vegetables evenly.
Place the vegetables in the oven and roast for about 35-40 minutes, or until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, prepare the pork tenderloin. Pat it dry with paper towels, and rub it with 0.5 tbsp olive oil, chopped rosemary, chopped thyme, 0.5 tsp salt, and 0.25 tsp pepper.
Heat a cast-iron skillet over medium-high heat and add the pork tenderloin. Sear all sides until browned, about 2-3 minutes per side.
Remove the pork from the skillet and place it in the oven on a baking sheet. Roast for 15-18 minutes or until the internal temperature reaches 145°F (63°C).
Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
While the pork rests, make the mustard pan sauce. In the same skillet used to sear the pork, add the butter and melt over medium heat.
Add the low-sodium chicken stock and Dijon mustard to the butter, stirring well. Let it simmer and reduce slightly for about 5 minutes, occasionally stirring, until it thickens to a sauce consistency.
Slice the pork tenderloin and serve it alongside the roasted root vegetables, drizzling the mustard pan sauce over the pork.
Calories per Serving: 420
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