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Pork Tenderloin with Roast Vegetables
Lean meat that still stays juicy.
kcal
500
Protein
48 g
Carbs
32 g
Fat
18 g
min
35
per serving
Medium1 serving
Ingredients
- Pork tenderloin200 g
- Carrots200 g
- Brussels sprouts150 g
- Olive oil1 tbsp
- Rosemary2 sprigs
Method
- Oil the vegetables and roast at 200 °C for 25 minutes.
- Sear the tenderloin all over.
- Finish in the oven for 12 minutes, then rest.
Chef's tip
Pull it at 62 °C core — pork tenderloin dries out at 70.
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