By Josiah John
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, toss the chopped carrots, parsnips, and beets with olive oil, salt, and pepper. Spread the vegetables evenly on the prepared baking sheet.
Place the rosemary and thyme on a cutting board and chop finely. Rub the pork tenderloin with the chopped herbs, salt, and pepper.
Place the pork tenderloin on top of the vegetables on the baking sheet. Roast in the oven for 25-30 minutes or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork and vegetables from the oven. Let the pork rest for 5 minutes before slicing.
In a small saucepan over medium heat, melt the butter. Add the Dijon mustard and chicken stock, whisking to combine. Let the sauce simmer for 3-5 minutes until slightly thickened.
Slice the pork tenderloin and serve with the roasted root vegetables. Drizzle with mustard pan sauce and enjoy.
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By Josiah John
This Main course Pork Roasting recipe is ready in 45 minutes and features Pork tenderloin, Mixed Carrots, Parsnips, and Beets, Olive oil and other delicious ingredients. Contains 400 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, toss the chopped carrots, parsnips, and beets with olive oil, salt, and pepper. Spread the vegetables evenly on the prepared baking sheet.
Place the rosemary and thyme on a cutting board and chop finely. Rub the pork tenderloin with the chopped herbs, salt, and pepper.
Place the pork tenderloin on top of the vegetables on the baking sheet. Roast in the oven for 25-30 minutes or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork and vegetables from the oven. Let the pork rest for 5 minutes before slicing.
In a small saucepan over medium heat, melt the butter. Add the Dijon mustard and chicken stock, whisking to combine. Let the sauce simmer for 3-5 minutes until slightly thickened.
Slice the pork tenderloin and serve with the roasted root vegetables. Drizzle with mustard pan sauce and enjoy.
Calories per Serving: 400
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