Herb-Crusted Pork Tenderloin with Roasted Vegetables

Ingredients

• 600 g Pork tenderloin
• 4 clove Garlic
• 1 tbsp Olive oil
• 2 tbsp Rosemary, fresh leaves, chopped
• 2 tbsp Thyme, fresh, chopped
• 1 g Salt and freshly ground black pepper to taste
• 2 pcs Onion, cutted into 4
• 2 pcs Sweet potato, peeled, cut in 2cm cubes
• 4 pcs Carrots, cut in 2 cm pieces
• 1 tbsp Balsamic vinegar

Method

1. Preheat oven to 200°C (400°F).
2. Rub pork tenderloin with olive oil, chopped rosemary, thyme, garlic, salt, and pepper.
3. Place sweet potatoes, carrots, and red onion in a baking dish. Drizzle with balsamic vinegar and season with salt and pepper.
4. Place pork tenderloin on top of the vegetables. Roast for 25-30 minutes, until pork reaches an internal temperature of 63°C (145°F) for medium-rare.
5. Let pork rest for 5 minutes before slicing. Serve with roasted vegetables.