Pork Tenderloin with Roasted Root Vegetables

A lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 524 kcal, 44g protein, 46g carbs, 20g fat and 12g fibre per serving (approximate)
  • About 45 minutes, preparation and cooking
  • Estimated cost £2.27–£4.17 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 175g pork tenderloin
  • 1 medium parsnip
  • 1 medium carrot
  • ½ medium sweet potato
  • 1 tbsp olive oil
  • 1 tsp mixed herbs

Method

  1. Heat the oven to 200°C (180°C fan).
  2. Cut the parsnip, carrot and sweet potato into even chunks, toss with the olive oil and mixed herbs, and roast for 30-35 minutes, turning halfway.
  3. Meanwhile, brown the pork tenderloin all over in a hot non-stick pan, then add it to the tray for the final 15-20 minutes, until cooked through with no pink juices.
  4. Rest the pork for 5 minutes, then slice and serve with the roasted vegetables.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

No regulated allergen is listed for the usual UK form of these ingredients. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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