Herb Your Enthusiasm
Slow-Roasted Pork Tenderloin with Herbed Crust and Rustic Root Vegetables
55 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
This Italian-inspired feast spotlights pork tenderloin enveloped in a fragrant herb crust, roasted gently over a nest of root vegetables. You'll master why low-and-slow oven time means both juicier pork and sweeter veggies.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- 02In a large bowl, toss the potatoes, carrots, and parsnips with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
- 03Pat the pork tenderloin dry with paper towels. Season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 04Mix rosemary, thyme, parsley, garlic, lemon zest, and Dijon mustard in a small bowl. Add 1 tablespoon olive oil and stir to form a thick paste.
- 05Rub the herb mixture over the entire surface of the pork tenderloin, pressing gently to adhere.
- 06Nestle the crusted pork tenderloin on top of the vegetables. Roast in the oven for 30-35 minutes, or until the pork reaches an internal temperature of 140°F.
- 07Transfer the pork to a cutting board, tent loosely with foil, and let rest for 10 minutes.
- 08While the pork rests, return the vegetables to the oven and roast for an additional 10 minutes until caramelized and fork-tender.
- 09Slice the pork into 1/2-inch rounds. Arrange over the roasted vegetables on a platter.
- 10Drizzle everything with balsamic vinegar just before serving.
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