Herb-Roasted Pork Tenderloin with Sweet Potato and Zucchini
Juicy pork tenderloin roasted alongside sweet potato wedges and delicate zucchini with fragrant herbs. Comforting, tender, and naturally easy on digestion for a relaxing evening meal.
Prep
10 min
Cook
25 min
Total
40 min
Makes
1 serving
Created together. Shared with you.
Made by Becky + Lila
Becky created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Tap card to mark done - 02
Peel 1 medium sweet potato and slice…
Peel 1 medium sweet potato and slice it into 0.5-inch (1.2-cm) wide wedges. Slice 1 medium zucchini into 0.5-inch (1.2-cm) thick rounds.
Tap card to mark done - 03
Place the sweet potato wedges and zucchini…
Place the sweet potato wedges and zucchini rounds in a mixing bowl. Drizzle with 1 tablespoon of olive oil, 0.5 teaspoon of dried rosemary, 0.5 teaspoon of dried thyme, 0.25 teaspoon of garlic powder, salt, and black pepper. Toss until evenly coated.
Look for: evenly coated
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Spread the seasoned vegetables in a single…
Spread the seasoned vegetables in a single layer across two-thirds of the lined baking sheet, leaving space for the pork tenderloin.
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Pat 150g of lean pork tenderloin dry…
Pat 150g of lean pork tenderloin dry with paper towels. Rub the pork with 0.5 tablespoon of olive oil, the remaining dried rosemary, dried thyme, garlic powder, salt, and black pepper.
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Place the pork tenderloin on the open…
Place the pork tenderloin on the open space of the baking sheet.
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Transfer the baking sheet to the oven…
Transfer the baking sheet to the oven and roast for 20 to 25 minutes, until the pork reaches an internal temperature of 145°F (63°C) and the sweet potatoes are fork-tender.
Look for: the pork reaches an internal temperature of 145°F (63°C) and the sweet potatoes are fork-tender
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Remove the sheet pan from the oven
Remove the sheet pan from the oven. Transfer the pork tenderloin to a cutting board and let it rest for 5 minutes to retain its juices.
Allow: 5 minutes
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Slice the rested pork tenderloin into thin…
Slice the rested pork tenderloin into thin medallions. Plate alongside the warm roasted sweet potato wedges and zucchini. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Ready when: everything is assembled and ready to enjoy
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