Roast it! Rosemary-Thyme Pork Tenderloin with Root Vegetables

I loast pork roasts, especially lean tenderloin! I'm salivating again thinking about it. I had some fresh herbs and decide I should do something with them before they dried out or died on me... My herb plants never seem to survive... I must be doing something wrong!
I bought a 2.5 lb pork tenderloin and cut it half for the recipe, so my cooking time was way different then it should have been with a 1 piece 1 lb tenderloin. This lenghtened cooking time was not welcomed by my youngest little critic who came shouting "I'm hungreeeeeee mooooooooommmmm!!!!"
So I had to take the roast out, slice it up and panfry it to finish it. Still tasted great, but not as juicy as it would have tasted if it would have been finished in the oven.

Rosemary-Thyme Roasted Pork Tenderloin

Ingredients
(serves 4)

1 lb pork tenderloin
1 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
3 garlic cloves, 2 sliced and 1 minced
1/2 tsp salt
1/4 tsp pepper


Directions
Preheat oven to 200 C
With a morter and pestle, mash up the thyme, rosemary, salt and pepper.
Stab meat with knife to make pockets about 1/2 inch deep and wide.
Place roast in a small roasting pan.
Stuff the pockets with small amounts of herb mix, keeping about half for later.
Slide a garlic slice in each pocket.
Cover the rest of the roast with remaining herb mix and minced garlic.
Put in oven with the roast vegetables recipe (see below) if you chose to have that side dish.
Bake for 30 minutes or until the internal temperature of roast is 165 F.
Remove from oven and let stand for 5 minutes and slice into 4 servings (either 4 thick slices or 8 thinner slices).

** I covered my roast with aluminum foil half way through to save the herbs from burning. My oven is out of whack, so yours might survive without the foil

Nutritional Data
5 WW points
199 cal
6.9 g fat
1 g carbs
0.2 g fiber
31.5 g protein


Roasted Root Vegetables

Ingredients
(4 side servings)

1/2 a sweet potato (about 1/2 lb), cut into big cubes
1 medium carrot (150 gr), cut into 1.5 inch peices
1 small parsnip (100gr), cut into small pieces
1 medium onion, chopped
1 small white beet 100 gr, cut into small pieces
2 tbsp olive oil
1 tsp Herbes de Provence
salt & pepper to taste

Directions
- Preheat oven to 200C
- Mix all ingredients in a medium mixing bowl and toss to evenly coat all veggies.
- Spread veggies in a medium roasting pan.
- Bake for 20 minutes. Take out and mix and return to oven for another 20 minutes (or until fork tender).

** Make sure the parsnips and beets are much smaller then the carrots and sweet potatoes since they take longer to cook. Sweet potato cooks the fastest out of the bunch, so make that your largest peices.

Nutritional Data
2 WW points
131 cal
7.1 g fat
16.6 g carbs
3.7 g fiber
1.7 g protein