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Roasted Pork Tenderloin

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Roasted Pork Tenderloin

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Roasted Pork Tenderloin
Prep Time: 10 hours
Cook Time: 40 minutes
Total Time: 10 hours 40 minutes
Servings: 8
Calories: 295kcal


  • 4 clove garlic
  • 1 teaspoon rosemary, dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1 1/2 pound pork tenderloin
  • 1 1/2 teaspoon vinegar, balsamic
  • 1 tablespoon olive oil

Serve With

  • 1 cup brown rice, raw
  • 1/2 pound asparagus
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 medium lime
  • 4 medium apricot


  • Mince garlic and combine with rosemary, salt, and pepper; rub over the pork.
  • Whisk together the balsamic vinegar and olive oil.
  • Place the seasoned pork tenderloin into a Ziploc bag and add the oil and vinegar mixture. Seal the bag and refrigerate for 4-10 hours.
  • Preheat oven to 400° F.
  • Remove the pork from the bag and place the tenderloin on a foil-lined baking dish.
  • Place in the preheated oven and bake 25-30 minutes until the internal temperature of the meat reaches 160° F.
  • While pork is baking, cook rice as directed on package.
  • Cut asparagus into quarters (or thirds) and toss with olive oil, salt, and pepper.
  • Heat a large skillet over medium and add asparagus. Cook for 4-5 minutes until crisp-tender, then remove from heat and spritz with fresh lime juice.
  • Allow pork to sit for 5 minutes after baking, then slice into 1/2-inch pieces. Spoon pan juice over roast before serving.
  • Serve rice, asparagus, and apricots on the side. (Serving size: 3 ounces pork, 1/2 fruit, 1/2 cup rice, 1/2 cup asparagus).
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Calories: 295kcal | Carbohydrates: 23g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 447mg | Fiber: 2g | Sugar: 2g

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