Roasted Pork Tenderloin with Autumn Vegetables
Prep 15 min · Cook 30 min · Serves 4 · medium
Free on iPhone
A delicious and nutritious keto-friendly dinner featuring succulent pork tenderloin and seasonal fall vegetables.
Ingredients
- 1 1/2 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.
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