Herb Crusted Pork Tenderloin with Apple & Root Veggies
Serves: 6 servings
This herb crusted pork tenderloin is roasted over apples & root veggies – a perfect way to welcome fall and celebrate National Pork Month.
  • 1 medium sweet potato, diced
  • 2 medium potatoes, diced (I used purple potatoes for some nice color)
  • 1 parsnip, diced
  • ¼ large onion, sliced
  • 1 apple (I used a Gala), diced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper to taste
  • 1 Open Nature® Pork Tenderloin
  • 2 cups parsley
  • 1 cup mixed fresh herbs (sage, thyme, basil, mint)
  • ½ teaspoon salt
  • zest and juice from one lemon
  • 6 tablespoons olive oil
  1. Preheat oven to 375°F.
  2. Spray baking dish with cooking spray.
  3. Add the diced veggies and the apple. Toss with the olive oil, rosemary and salt and pepper until evenly coated.
  4. Make the gremolata by putting the parsley through lemon juice in the food processor and pulse until chopped.
  5. Add the oil and pulse until combined but still a bit chunky.
  6. Butterfly the pork tenderloin.
  7. Coat the entire pork surface with gremolata and roll up. Tie loin with kitchen string.
  8. Rub the outside with more gremolata.
  9. Place the pork tenderloin on top of the root vegetable mixture and bake until internal temperature reaches 145°F.
  10. Let pork tenderloin rest 15 minutes before slicing.
  11. Serve with remaining gremolata.
Recipe by Bistro OneSix at https://bistroonesix.com/herb-crusted-pork-tenderloin-with-apple-root-veggies/