Pork Tenderloin With Roast Veggies Recipe

Name: Pork Tenderloin With Roast Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pork tenderloin; 1 tablespoon coconut oil; 1 tablespoon olive oil; 1 large sweet potato; 1 red bell pepper; 1 red onion; 1 zucchini; 1 gala apples; sea salt, to taste; pepper, to taste; dried rosemary, to taste; dry basil, to taste

Servings: persons

2 lbs pork tenderloin
1 tablespoon coconut oil
1 tablespoon olive oil
1 large sweet potato
1 red bell pepper
1 red onion
1 zucchini
1 gala apples
sea salt, to taste
pepper, to taste
dried rosemary, to taste
dry basil, to taste

1
Heat the coconut oil in a skillet, then sear the pork tenderloin on all sides, then take it out of the skillet.
2
Add the sweet potato, red bell pepper, red onion, zucchini (all sliced into approximately one inch pieces) to the skillet with olive oil, sea salt, pepper, dry rosemary and dry basil.
3
Cook on high heat, searing the edges.
4
Put the seared pork tenderloin into a baking dish.
5
Surround it with the seared veggies.
6
Top with a chopped up gala apple (skin on).
7
Bake at 350 for about 35 minutes*, uncovered.
8
*Or as long as it takes for your tenderloin to reach an internal temperature of 145 degrees.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs pork tenderloin, 1 tablespoon coconut oil, 1 tablespoon olive oil, 1 large sweet potato, and more.

Yes, Pork Tenderloin With Roast Veggies falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Roast Veggies

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