Pan-Seared Lean Pork Tenderloin with Roasted Brussels Sprouts and Carrot Puree
A flavorful and satisfying dinner featuring lean pork tenderloin perfectly seared, complemented by tender roasted Brussels sprouts and a creamy, naturally sweet carrot puree. A hearty winter meal with local Slovenian flavors.
Ingredients
- Carrot222 g
- Garlic1.1 clove
- Olive Oil30.6 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pork Tenderloin277 g
- Brussels Sprouts166 g
- Vegetable Broth27.7 ml
- Fresh Thyme0.5 sprig
Instructions
- 1Step 1
Preheat oven to 200°C (390°F). Wash and trim Brussels sprouts, cut carrots into 1-inch pieces. Toss Brussels sprouts with 1 tbsp (15ml) olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender-crisp.
- 2Step 2
While Brussels sprouts roast, boil carrots until very tender (about 10-15 minutes). Drain and transfer to a blender or food processor. Add vegetable broth, a pinch of salt, and blend until smooth puree. Keep warm.
- 3Step 3
Pat pork tenderloin dry and season generously with salt, pepper, and fresh thyme. Heat remaining 3 tbsp (45ml) olive oil in a large oven-safe skillet over medium-high heat. Add minced garlic.
- 4Step 4
Sear pork tenderloin for 3-4 minutes per side until golden brown. Transfer the skillet to the preheated oven and roast for another 5-7 minutes, or until internal temperature reaches 63°C (145°F).
- 5Step 5
Remove pork from oven, tent with foil, and let rest for 5 minutes before slicing.
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