Juicy Pork Tenderloin with Roasted Fall Vegetables
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Juicy Pork Tenderloin with Roasted Fall Vegetables
Stacey Hawkins
Category
Main Dish
Author :
Stacey Hawkins
Servings
4-6
Prep Time
10 minutes
Cook Time
20-25 minutes
This quick and easy sheet pan dinner is all about big flavors with minimal effort!
Tender, juicy pork meets perfectly caramelized veggies for a meal that’s ready in under 30 minutes—and it’s so simple, you’ll be amazed at how effortless it is. The way the roasted vegetables pair with the pork will have your taste buds doing a happy dance!
Bonus: It's a perfect fit for low-carb lifestyles, Optavia, Whole 30, and more. Gorgeous on the plate and even better on your fork, this dish is a true winner for weeknight dinners. Try it, and you’ll be hooked!
Happy Cooking!
Stacey
Ingredients
-
1 ¼ to 1 ½ pounds pork tenderloin (plain & trimmed of any and all visible fat)
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6 C assorted chopped vegetables (see notes below for suggestions)*
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2 T Stacey Hawkins Farmhouse Chicken & Veggie Seasoning
Directions
Preheat oven to 400° F.
Prep the veggies by trimming, peeling (if necessary) and cutting into ½” chunks. Add to a large bowl and toss together with 1 T of Roasted Garlic Oil and 1 T of Farmhouse Chicken & Veggie Seasoning.
Sprinkle 1 T of Farmhouse Chicken & Veggie seasoning over the pork tenderloin. Add 1 T of the oil to a large, oven safe skillet with spray and heat over high heat**. Sear the tenderloin for 2-3 minutes on each side until browned. Remove the tenderloin from the skillet.
Add the veggies to the skillet and sautéed for 3-4 minutes until slightly browned. *** Push the vegetables off to the sides of the pan and place the pork loin in the center.
Place the skillet into the center of the oven and roast for 18-25 minutes until pork reaches an internal temperature of 150° F and the vegetables are fork tender.
Remove the skillet from the oven. Set the pork loin aside for 5-7 minutes with an inverted bowl or a tinfoil tent over top of it to keep it warm. Place the veggies in an oven safe bowl, cover with foil (or an oven safe plate) and add back to the oven (turned off) to keep warm.
Slice the pork loin and serve with warm vegetables. Enjoy!
Chef's Notes & More
Stacey Says:
* You can mix and match just about any combination of vegetables with this dish, depending on what you have on hand.
Low Carb / Optavia suggestions: Zucchini, red bell pepper & green beans -or- broccoli florets, cauliflower and radishes. (For weights and measures, please view the Vegetables and Conversion List here).
Fall Roasted Root Vegetable Selection: Yellow beets, carrots and turnips or Brussel sprouts. *** If using root vegetables, these will need to cook for 5-7 minutes longer while sautéing to ensure they are soft when done roasting.
**My favorite for this dish is a cast iron skillet
Optavia Lean and Green Counts
Ok- there's a little debate on this. "Officially" Optavia considers pork tenderloin a Lean meat, meaning you are not allowed any extra healthy fats with your Lean and Green meal. However, calorie for calorie and fat grams for fat grams for lean pork tenderloin are pretty much identical to that of chicken breast (see FDA ruling below.). And so, I consider pork tenderloin a Leanest for that reason. However, at the end of the day, it is up to you to choose which way you prefer to count it.
If as a Leanest, 7 ounces of pork tenderloin and 1 1/2 of roasted (low carb) vegetables are
1 Leanest
3 Green
2 Healthy Fat
2 Condiments
From the USDA website:
The U.S. Department of Agriculture (USDA) analysis announced today found that trimmed, cooked pork tenderloin contains only 2.98 grams of fat per 3-ounce serving, compared to 3.03 grams of fat in a 3-ounce serving of cooked skinless chicken breast
