Pork Tenderloin with Roasted Fall Vegetables

MARTHA STEWART
10Ingredients
45Minutes
580Calories

Ingredients

US|METRIC
  • coarse salt
  • ground pepper
  • 4 garlic cloves (minced)
  • 2 tablespoons extra virgin olive oil
  • 2 pork tenderloins (about 2 pounds total, excess fat and silver skin removed)
  • 1 pound Brussels sprouts (trimmed and quartered, 6 cups)
  • 1 1/2 pounds parsnips (small, about 12, peeled and thinly sliced)
  • 2 red onions (medium, cut into 1/2-inch wedges)
  • 1 tablespoon fresh thyme leaves (chopped)
  • 2 tablespoons fresh lemon juice
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    NutritionView More

    580Calories
    Sodium16% DV380mg
    Fat26% DV17g
    Protein116% DV59g
    Carbs16% DV49g
    Fiber60% DV15g
    Calories580Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol165mg55%
    Sodium380mg16%
    Potassium2210mg63%
    Protein59g116%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber15g60%
    Sugars13g26%
    Vitamin A20%
    Vitamin C230%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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