Garlic-Herb Pork with Potatoes and Carrots
- 43 mintotal time
- $1.67£1.43a serving
- 422395calories
- 3133 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Garlic, thyme and mustard pork tenderloin roasted on one tray with potatoes and carrots, with a quick gravy.
Ingredients
Serves 4.
- 1.25 lb russet potatoes, cut into small chunks
- 11 oz carrots, cut into batons
- 1 yellow onion, cut into wedges
- 1 lb pork tenderloin
- 3 garlic cloves
- 3 tbsp olive oil
- ½ tsp dried thyme
- ½ tsp smoked paprika
- 1 tsp brown sugar
- 2 tsp Dijon mustard
- 1 vegetable bouillon cube
- 2 tsp cornstarch
- salt, to taste
- black pepper, to taste
Contains: mustard, celery, sulfites. Check the label: wheat (gluten), milk, egg, soy. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Toss the potatoes, carrots and yellow onion with 2 tablespoons of the olive oil and a good pinch of salt on a large baking tray (use two trays if everything won't fit in a single layer) and roast for 6 minutes.
- Meanwhile, mix the garlic, finely grated, the dried thyme, smoked paprika, brown sugar, Dijon mustard, the rest of the oil and a pinch of salt and black pepper, and rub it all over the pork. Wash your hands after handling the raw pork.
- Push the vegetables to the sides and, using tongs, lay the pork in the middle and roast for 16–18 minutes, until browned and the centre reaches 145°F (it will be slightly pink); for pregnant women, cook it to 160°F with no pink. Rest the pork on a board for 5 minutes while the vegetables finish.
- For the gravy, crumble the bouillon cube into 1 cup (240 ml) of boiling water in a small pan. Mix the cornstarch with 1 tablespoon of cold water, stir it in with any resting juices and bubble for 1–2 minutes until thickened.
- Wash the tongs before handling the cooked pork. Slice the pork and serve with the potatoes, carrots and onions and the gravy.
Leftovers: Keeps in the fridge for 3 days; reheat the pork gently until piping hot.
Ingredients
Serves 4.
- 600 g white potatoes, cut into small chunks
- 300 g carrots, cut into batons
- 1 onion, cut into wedges
- 500 g pork fillet (tenderloin)
- 3 garlic cloves
- 3 tbsp olive oil
- ½ tsp dried thyme
- ½ tsp smoked paprika
- 1 tsp soft brown sugar
- 2 tsp Dijon mustard
- 1 vegetable stock cube
- 2 tsp cornflour
- salt, to taste
- black pepper, to taste
Contains: mustard, celery, sulphites. Check the label: gluten, milk, egg, soya. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Toss the potatoes, carrots and onion with 2 tablespoons of the olive oil and a good pinch of salt on a large baking tray (use two trays if everything won't fit in a single layer) and roast for 6 minutes.
- Meanwhile, mix the garlic, finely grated, the dried thyme, smoked paprika, soft brown sugar, Dijon mustard, the rest of the oil and a pinch of salt and black pepper, and rub it all over the pork. Wash your hands after handling the raw pork.
- Push the vegetables to the sides and, using tongs, lay the pork in the middle and roast for 16–18 minutes, until browned and the centre reaches 63°C (it will be slightly pink); for pregnant women, cook it to 71°C with no pink. Rest the pork on a board for 5 minutes while the vegetables finish.
- For the gravy, crumble the stock cube into 240 ml of boiling water in a small pan. Mix the cornflour with 1 tablespoon of cold water, stir it in with any resting juices and bubble for 1–2 minutes until thickened.
- Wash the tongs before handling the cooked pork. Slice the pork and serve with the potatoes, carrots and onions and the gravy.
Leftovers: Keeps in the fridge for 3 days; reheat the pork gently until piping hot.
Nutrition per serving
| Calories | 422 |
|---|---|
| Protein | 31 g |
| Carbohydrate | 41 g |
| Fat | 15 g |
| Fiber | 6 g |
| Sodium | 756 mg |
| Calories | 395 |
|---|---|
| Protein | 33 g |
| Carbohydrate | 42 g |
| Fat | 12 g |
| Fibre | 7 g |
| Sodium | 571 mg |
Worked out from the ingredients, 408 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.67 a serving in the US (range $1.28–$2.21) and £1.43 in the UK (range £1.09–£1.89). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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