Pork Tenderloin with Roasted Vegetables

Pork tenderloin is one of the leanest cuts of meat — comparable to chicken breast in fat and protein content.

Ingredients

• 7 oz pork tenderloin
• 1 cup Brussels sprouts, halved
• 1 cup butternut squash, cubed
• 1 cup red onion, quartered
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp rosemary (fresh or dried)
• 1 tsp thyme

Salt, pepper

• 1 tsp Dijon mustard (rub)

Directions

Preheat oven to 425°F (220°C).

1. Rub pork with Dijon, garlic, rosemary, thyme, salt, and pepper.
2. Toss vegetables with olive oil, salt, and pepper on a large baking sheet.
3. Make space in the center and place pork tenderloin on the pan.
4. Roast 25–30 minutes until pork reaches 145°F internal temperature.
5. Rest pork 5 minutes before slicing.
6. Serve sliced pork over roasted vegetables.

Notes

A meat thermometer is essential for pork — 145°F is perfectly safe and yields juicy, slightly pink pork. 160°F = dry and overcooked. Resting after cooking is non-negotiable: juices redistribute during the 5-minute rest.

Nutrition

Calories: 540 | Protein: 48g | Carbs: 30g | Fat: 22g | Fiber: 8g