Pan-Seared Pork Loin with Sautéed Root Vegetables
Tender pan-seared pork loin cutlets paired with a medley of flavorful sautéed root vegetables, including potatoes, carrots, and parsnips, a hearty Slovenian winter meal.
Ingredients
- Carrot60 g
- Garlic5 g
- Olive Oil15 ml
- Salt2 g
- Black Pepper1 g
- Pork Loin200 g
- Potato175 g
- Parsnip60 g
- Rosemary2 g
- Thyme2 g
Instructions
- 1Step 1
Step 1: Peel and dice potatoes, carrots, and parsnips into 1-inch cubes. Mince garlic. Thinly slice pork loin cutlets.
- 2Step 2
Step 2: Heat half of the olive oil (15ml) in a large skillet over medium-high heat. Add diced potatoes, carrots, and parsnips. Sauté for 8-10 minutes, stirring occasionally, until tender-crisp and lightly browned. Add minced garlic, rosemary, and thyme during the last 2 minutes of cooking. Season with salt and pepper. Remove vegetables from the pan and set aside.
- 3Step 3
Step 3: Add the remaining olive oil (15ml) to the same skillet. Season pork loin cutlets generously with salt and pepper.
- 4Step 4
Step 4: Place pork cutlets in the hot skillet and pan-sear for 2-3 minutes per side, or until golden brown and cooked through (internal temperature reaches 63°C/145°F).
- 5Step 5
Step 5: Divide the sautéed root vegetables and pan-seared pork loin between two plates. Serve hot.
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