3 hours ago recipe & photo by Anela Tripkovic![Anela Tripkovic]()
, nutritional review by Jill Wallentin![Jill Wallentin]()
in Recipes, Dinner, Meal
, nutritional review by Jill Wallentin
in Recipes, Dinner, Meal Pork tenderloin with roasted vegetables and pesto aioli
This pork tenderloin with roasted vegetables and pesto aioli is an easy low carb, high protein dinner packed with flavor. Juicy herb-seasoned pork is served with caramelized Brussels sprouts, zucchini, and bell peppers, plus a creamy pesto aioli for a fresh, garlicky finish. Everything comes together in about 45 minutes, making it perfect for an easy weeknight dinner.
USMetric
servingservings
Ingredients
Pork tenderloin
- 1½ lbs 650 g pork tenderloin
- 1 tsp 1 tsp Italian seasoning
- 1 tsp 1 tsp garlic powder
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 1 tbsp 1 tbsp olive oil
Roasted vegetables
- 12 oz. 350 g Brussels sprouts
- 12 oz. 350 g zucchini
- 1 (4 oz.) 1 (120 g) red bell pepperred bell peppers
- 1 (5 oz.) 1 (140 g) yellow bell pepperyellow bell peppers
- 2 tbsp 2 tbsp olive oil divided
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
Pesto aioli
- ½ cup 120 ml mayonnaise
- 2 tbsp 2 tbsp green pesto
- 1 tbsp 1 tbsp lemon juice
- 1 1 garlic clove, mincedgarlic cloves, minced
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Making low carb simple
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the pork tenderloin dry and season all over with the Italian seasoning, garlic powder, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork, turning occasionally, until browned on all sides.
- Toss the Brussels sprouts with half of the olive oil, salt, and pepper. Spread them on a large baking sheet and roast for 10 minutes.
- Toss the zucchini and bell peppers with the remaining olive oil. Add them to the baking sheet and move the vegetables toward the sides. Place the pork tenderloin in the center and roast for 15–20 minutes, or until the vegetables are tender and caramelized and the thickest part of the pork reaches 145°F (63°C).
- Transfer the pork to a cutting board and let rest for 5–10 minutes before slicing.
- Meanwhile, in a bowl, mix the mayonnaise, pesto, lemon juice, and garlic until smooth.
- Slice the pork tenderloin and serve with the roasted vegetables and pesto aioli.
Make the pesto aioli ahead
The pesto aioli can be prepared up to 2 days ahead and stored covered in the refrigerator until ready to serve.
Try pesto rosso
For a richer, more intense flavor, replace the traditional basil pesto with pesto rosso made with sun-dried tomatoes.
Add extra freshness
Squeeze a little fresh lemon juice over the roasted vegetables just before serving.
Storing leftovers
Store the pork, vegetables, and pesto aioli separately in airtight containers in the refrigerator for up to 3 days.
