Rosemary Garlic Pork Tenderloin Meal Prep Bowl
Rosemary garlic roasted pork tenderloin with sweet potatoes and green beans.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 bowls
Pork tenderloin is as lean as chicken breast and stays juicy when pulled at 145°F (63°C). Roasting it whole on the same pan as the sweet potatoes makes this a one-pan meal prep.
Why this recipe works
Staggering the vegetables lets everything finish together. Pulling the pork at 145°F with a short rest keeps it juicy and safe.
Ingredient notes
USDA guidance for pork tenderloin is 145°F (63°C) with a 3-minute rest; a hint of pink is normal.
Common mistakes
- Cooking tenderloin to 160°F, which dries it out.
- Skipping the rest.
What to serve with it
Applesauce or mustard.
Meal prep
Lasts 4 days.
More bowls like this
Cooking tips
Remove the silver skin with a thin knife so the pork doesn't curl. Slice thin for reheating.
Swaps and variations
Use chicken breast (165°F / 74°C). Use butternut squash.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently.
Recipe
Rosemary Garlic Pork Tenderloin Meal Prep Bowl
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Makes
- 4 bowls
Ingredients
You’ll need: large rimmed sheet pan; 4 meal prep containers; instant-read thermometer
Method
-
Heat the oven to 425°F (220°C). Toss the sweet potatoes with 1 tablespoon oil and 1/2 teaspoon salt and roast 10 minutes.
-
Mix the garlic, rosemary, Dijon, pepper, remaining oil and 1/2 teaspoon salt and rub over the pork.
-
Push the sweet potatoes aside, add the pork and roast 10 minutes.
-
Add the green beans tossed with the remaining salt and roast 10 to 12 minutes more, until the pork reaches 145°F (63°C).
-
Rest the pork 5 minutes (it will rise a few degrees), then slice. Divide everything among 4 containers and cool before sealing.
Questions
Is pink pork safe?
Yes, at 145°F (63°C) with a 3-minute rest.
What's silver skin?
A tough, shiny membrane on the tenderloin; remove it before cooking.
Comments