Rosemary Pork Tenderloin & Roasted Vegetables
by Amber Gray //
August 7, 2014 
Roasting veggies is a great way to bring out their natural sweetness and balance a savory dish like this recipe for pork tenderloin.
Rosemary Pork Tenderloin & Roasted Vegetables
Yield:
4
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients
Rosemary Pork Tenderloin
- 1 tablespoon olive oil
- 1 teaspoons dried rosemary
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 1/4 pound pork tenderloin
Roasted Vegetables
- 3/4 cup chopped cauliflower
- 3/4 cup chopped broccoli
- 1/2 medium sweet onion, sliced
- 1 cup sliced mushrooms
- 2 tablespoons olive oil
- 1/2 lemon, juiced
Instructions
Rosemary Pork Tenderloin
- Mix oil, rosemary, pepper and salt in bowl. Rub over pork tenderloin.
- Place tenderloin on baking sheet and bake 25-30 minutes, or until internal temperature reaches 155-160°F.
- Remove from oven and let stand 5 minutes. Slice into ¼-inch slices.
Roasted Vegetables
- Lay single layer on foil-lined baking sheet and bake 15 minutes, or until broccoli/cauliflower is tender.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 571Total Fat: 27gCholesterol: 108mgSodium: 813mgCarbohydrates: 47gFiber: 5.4gProtein: 58g
