Rosemary-Garlic Roasted Pork Tenderloin with Root Vegetables

Name: Rosemary-Garlic Roasted Pork Tenderloin with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.2 lbs pork tenderloin; 2 medium sweet potatoes; 4 medium carrots; 2 medium parsnips; 2 tbsp olive oil; 1 tbsp fresh rosemary; 4 cloves garlic cloves; 1 tsp sea salt; 1/2 tsp black pepper

Juicy pork tenderloin infused with rosemary and garlic, roasted with earthy root vegetables for a deeply savory, Whole30-compliant dinner.

Cuisine: American

Category: Whole30

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1.2 lbs pork tenderloin
2 medium sweet potatoes
4 medium carrots
2 medium parsnips
2 tbsp olive oil
1 tbsp fresh rosemary
4 cloves garlic cloves
1 tsp sea salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). In a small bowl, mix 2 tbsp olive oil, 1 tbsp chopped rosemary, 4 minced garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper. Rub mixture evenly over 1.2 lbs pork tenderloin.
Step 2: Place 2 peeled, cubed sweet potatoes, 4 peeled, chunked carrots, and 2 peeled, chunked parsnips on a baking sheet. Drizzle with remaining olive oil and season with salt and pepper.
Step 3: Arrange marinated pork tenderloin on top of vegetables. Roast for 25-30 minutes, or until pork reaches 145°F (63°C) and vegetables are tender.
Step 4: Let rest 5 minutes before slicing, then serve with roasted vegetables.