Autumn Pork Tenderloin Dinner with Roasted Fall Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pork tenderloin roasted alongside autumn vegetables like squash and root vegetables, finished with sage-garlic butter and toasted walnuts. Comforting and elegant—perfect for a cozy fall dinner.
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Nutrition & ingredients
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon EACH: sea salt and pepper
- 2 cloves garlic (finely minced)
- 2 1-lb pork tenderloins
- 8 cups chopped fall veggies (see notes)
- 2 tablespoons salted butter (add a pinch of salt if you use unsalted butter)
- ¼ cup chopped fresh sage
- 1 clove garlic (finely minced)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 607mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 531mg
- Calcium
- 74mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 607MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.