Almond-crusted pork tenderloin with roasted carrots and broccoli

Prep 10 min
Total 45 min
Serves 4



1/2 cup
chopped almonds
1/4 cup
2 tbsp
chopped fresh rosemary, or 2 tsp dried rosemary
1 tbsp
butter, melted
3/4 tsp
salt, divided
small pork tenderloins, (1 kg)
4 tsp
Dijon mustard
454-g bag
small carrots, quartered lengthwise
1 head
broccoli, cut into florets
pint grape tomatoes
4 tsp
olive oil


  • PREHEAT oven to 400F. Line 2 rimmed baking sheets with foil. Set a rack on 1 sheet.
  • STIR almonds with panko, rosemary and butter in a large shallow dish. Sprinkle 1/2 tsp salt over pork, then brush with mustard. Roll pork in panko mixture and lay on prepared rack.
  • TOSS carrots, broccoli and tomatoes with oil and remaining 1/4 tsp salt on the other baking sheet.
  • ROAST pork in top third and vegetables in bottom third of oven until an instant-read thermometer inserted into the thickest part of meat reads 160F and carrots are tender, about 35 min.
  • SLICE pork and serve with vegetables.


Calories 466, Protein 60 g, Carbohydrates 19 g, Fat 17 g, Fibre 6 g, Sodium 706 mg. Excellent source of Vitamin C

Dessert: How to make a ginger-beer ice cream float

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