One Pan Pork Tenderloin & Parsnips


By Keith Urbowicz, Roost Personal Chef


1 pork tenderloin. Approx 1lb (pat dry and leave on the counter for 30 minutes)
1 lb Parsnips peeled and sliced on the bias
1/2 lb carrots peeled and sliced on the bias
2 sprigs fresh Rosemary
1 sprig fresh sage
1/2 cup Low sodium chicken bone broth
1 tbsp butter
2 tbsp avocado oil


Preheat oven to 400
Place large cast-iron pan over medium to high heat for 1 minute.
Sprinkle salt and pepper on pork tenderloin and lightly coat with 1 tbsp avocado oil
Drizzle 1 tbsp avocado oil in the pan
Place pork in the pan and let brown on one side for 2 minutes
Flip pork and turn the pan off.
Add Parsnips, carrots, & Herbs and place in the oven.
Roast for approx 12 minutes or until internal temp is 135.
Remove pork from pan and let rest.
Over medium heat add bone broth to the pan and simmer until reduced by a third.
Drop in butter and turn off.

In large wide-rimmed bowl, pour the sauce & roots. Top with sliced tenderloin. Finish with fresh cracked black pepper & fresh herbs.

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