Rosemary Pork Tenderloin and Roasted Vegetables
Amanda Keefer
This succulent pork, paired with the perfectly roasted veggies, makes for a dish that is sure to comfort and satisfy.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Entree & Main Dishes
Servings 4
Calories 289 kcal
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
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.
Calories: 289kcalCarbohydrates: 6gProtein: 31gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 92mgSodium: 233mgPotassium: 786mgFiber: 2gSugar: 2gVitamin A: 115IUVitamin C: 33mgCalcium: 30mgIron: 2mg
Keyword dinner recipes, Pork roast, roasted vegetables, rosemary, weeknight dinner