Walloon Herb-Infused Pork Tenderloin with Root Vegetables

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A rustic dish featuring tender pork cooked with locally foraged herbs and roasted root vegetables, reflecting Wallonia's agricultural heritage. This Belgian beef recipe, ready in about 63 minutes, pairs pork tenderloin, carrots, and parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.2 kg pork tenderloin
• 4 medium carrots
• 3 medium parsnips
• 6 thyme sprigs
• 4 garlic cloves
• 3 tbsp olive oil
• 2 tbsp all-purpose flour
• 150 ml chicken stock
• 15 g butter
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 190°C. Trim pork tenderloin of excess fat, then season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
2. Step 2: Sear pork tenderloin for 3 minutes per side until golden brown, then transfer to a plate. Add 2 tbsp olive oil to the skillet, followed by 4 minced garlic cloves, and cook for 1 minute until fragrant.
3. Step 3: Add 4 peeled and chopped carrots, 3 peeled and chopped parsnips, and 6 thyme sprigs to the skillet. Toss to coat in oil, then season with 1/4 tsp salt. Roast for 20 minutes until vegetables are tender.
4. Step 4: Return pork to the skillet, nestling it among the vegetables. Pour in 150 ml chicken stock, then transfer skillet to the oven. Roast for 15-18 minutes until pork reaches 63°C internally.
5. Step 5: Remove skillet from oven. Transfer pork to a cutting board, tent with foil, and let rest for 10 minutes. Discard thyme stems from the pan, then whisk in 15 g butter and 2 tbsp flour into the pan juices. Cook for 2 minutes until thickened, then pour sauce over the sliced pork.