Pasta with pork tenderloin and roasted vegetables

2648 kJ, 43 g protein, 66 g carbohydrates, 20 g fat, 7 g fiber

Slice the vegetables and arrange them on baking paper. Brush with oil using a pastry brush; you can measure about half a tablespoon. Sprinkle with herbs, season with salt, and bake at 200 °C for about 20 minutes.

Slice the pork tenderloin into medallions, season with salt and pepper, and cook quickly in the remaining oil – sauté for about 4 minutes on each side over medium heat.