Roasted Pork Tenderloin with Autumn Vegetables
Prep 15 min · Cook 30 min · Serves 4 · medium
A delicious and nutritious keto-friendly dinner featuring succulent pork tenderloin and seasonal fall vegetables.
Ingredients
- 1.5 lbs pork tenderloin, trimmed
- 12 oz brussels sprouts, halved
- 2 cups butternut squash, cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp rosemary, chopped
Instructions
- 1
Preheat oven to 400°F.
- 2
Season the pork tenderloin with salt, pepper, and 1 tbsp of the rosemary.
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
