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Herb Crusted Pork Tenderloin With Roasted Root Veggies and Apples

Gourmet yet easy to make.
Course Main dish
Cuisine American
Keyword pork tenderloin
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 325kcal
Author Renee

Ingredients

  • 2-3 lbs pork tenderloin
  • 3 Tbsp butter coconut oil or lard
  • 4-5 carrots cut to serve
  • 4-5 potatoes cut to serve
  • 4-5 apples cut to serve
  • ½ onion sliced long
  • 3 cloves garlic minced
  • 2- Tbsp all-purpose seasoning or herbs de province
  • 1-2 cups white wine for the bottom of the pan
  • 1/2 tsp sea salt to taste
  • 1/4 tsp pepper to taste

Instructions

  • Preheat oven to 425 degrees F.
  • Rinse and pat dry your tenderloin.
  • In a large skillet or electric fry pan, melt 3-4 Tablespoons butter, coconut oil, or lard.
  • Saute the carrots and potatoes with a couple pinches of sea salt for about 10 minutes. Transfer them to your roasting pan.
  • Saute the apples and onions with a couple of pinches of the seasoning for about 5-7 minutes. Transfer them to your roasting pan.
  • Add more butter to your skillet or pan and sear all sides of the pork tenderloin. About 2-3 minutes on each side – you are looking for a nice brown sear but it won’t be cooked all the way through.
  • Lay the seared pork on top of the veggies in the pan and pour the drippings from your skillet over the meat.
  • Pour the wine into the bottom of the pan, smear the garlic on the pork, and sprinkle the seasonings over the veggies and meat. Be generous with the seasoning on the pork so you get a nice crust.
  • Roast at 425 degrees for 20 minutes without a lid.
  • Let the meat rest 5-7 minutes before transferring to a cutting board to slice.
  • Serve the pork medallions with the veggies and apples and drizzle the wine sauce over top.

Nutrition

Calories: 325kcal | Carbohydrates: 30g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 276mg | Potassium: 1116mg | Fiber: 5g | Sugar: 11g | Vitamin A: 105.5% | Vitamin C: 23% | Calcium: 6.2% | Iron: 26.8%