Walloon Herb-Infused Pork Tenderloin with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired beef ready in about 63 minutes pairs pork tenderloin, carrots, 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 "Plan a meal with the AI" 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

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.