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Pork Tenderloin with Roasted Veggies

average rating is 3 out of 5, based on 150 votes

Treat yourself to a delicious, well-rounded meal with this Pork Tenderloin with Roasted Veggies recipe. This low-carb, high-protein dish is perfect for those following the SOZA Weight Loss program. The succulent pork tenderloin is complemented by a medley of roasted vegetables, ensuring a satisfying and healthy meal for two.

Serving Suggestions:

Pair with a light mixed green salad dressed with lemon and olive oil for added freshness.
Enjoy with a glass of red wine to enhance the flavors of the dish.
Serve with a dollop of Greek yogurt or sour cream for added creaminess.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Pork Tenderloin Roasted Veggies Low-Carb Meals High-Protein Recipes Diabetic-Friendly Healthy Eating Nutritious Dinners Weight Loss Recipes Satisfying Meals Oven-Roasted Delicious and Nutritious

Ingredients

1 pork tenderloin (about 12 oz), trimmed of excess fat
Salt and pepper, to taste
2 tbsp olive oil, divided
1/2 tsp dried rosemary
1/2 tsp dried thyme
2 cups mixed vegetables (e.g., zucchini, bell peppers, cherry tomatoes, and red onion), chopped
1 clove garlic, minced
Fresh parsley, chopped, for garnish (optional)

Directions

Preheat your oven to 400°F (200°C).
Season the pork tenderloin with salt, pepper, rosemary, and thyme.
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork tenderloin on all sides until browned, about 3 minutes per side. Remove the tenderloin from the skillet and set aside.
In a large bowl, toss the chopped mixed vegetables with the remaining 1 tablespoon of olive oil, minced garlic, and additional salt and pepper to taste.
Arrange the seasoned vegetables in the skillet, making space in the center for the pork tenderloin. Place the tenderloin back into the skillet, and transfer the skillet to the preheated oven.
Roast the pork and vegetables for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
Remove from the oven and let the pork rest for 5 minutes before slicing.
To serve, divide the sliced pork tenderloin and roasted vegetables between two plates. Garnish with chopped parsley if desired.