Herb-crusted pork tenderloin with miso roasted turnips recipe

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Since you already bought miso for the salmon dish, here’s another way to use it. If you can find young turnips with the greens attached, give the greens a quick chop and toss them into the turnip-miso mixture they have a nice peppery flavor.

  • Yield: 2 Servings
  • Preparation Time: 10 Minutes
  • Total Time: 35 Minutes


  • Non-aerosol cooking spray
  • 1 tablespoon olive oil
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ pound pork tenderloin (wrap and freeze the other half), trimmed
  • ¾ pound turnips, scrubbed and quartered
  • 1 tablespoon white or yellow miso paste
  • 1 tablespoon hot water
  • 1 tablespoon ghee, melted
How to Make It
  1. Preheat the oven to 425°F. Lightly coat an 8-inch square baking pan with cooking spray.
  2. In a small bowl, combine the oil, marjoram, rosemary, thyme, salt, and pepper. Rub the mixture all over the pork and set the pork in the prepared baking dish.
  3. In a medium bowl, vigorously mix the miso and hot water until the miso dissolves. Stir in the ghee until well combined. Add the turnips, tossing to coat. Scatter the turnips around the pork.
  4. Bake until an instant-read thermometer inserted into the center of the pork registers 145°F, 13 to 15 minutes. Carefully transfer the tenderloin to a cutting board and cover with foil. Stir the turnips and return them to the oven. Roast until tender and golden, 10 minutes more.
  5. Slice the pork and serve it with the turnips alongside.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
550 kcal
Calories from Fat:
270 kcal
% Daily Value*
Total Fat
30 g
Saturated Fat
7 g
Trans Fat
0.0 g
867 mg
38 g
Dietary Fiber
9 g
14 g
34 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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