Pork and Root Vegetable Skillet
A comforting and balanced skillet meal featuring tender pork tenderloin medallions braised with seasonal root vegetables like potatoes, carrots, and celeriac in a savory broth.
Ingredients
- Chicken Broth100 ml
- Carrot75 g
- Onion50 g
- Garlic5 g
- Tomato Paste10 g
- Olive Oil18.8 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pork Tenderloin190 g
- Potato175 g
- Celeriac75 g
- Fresh Parsley5 g
- Thyme0.5 tsp
Instructions
- 1Step 1
Step 1: Cut pork tenderloin into 2.5 cm thick medallions. Dice potatoes, carrots, celeriac, onion, and mince garlic.
- 2Step 2
Step 2: Season pork medallions with salt, pepper, and a pinch of paprika. Heat half the olive oil in a large, deep skillet over medium-high heat. Sear pork medallions for 2-3 minutes per side until golden brown. Remove from pan and set aside.
- 3Step 3
Step 3: Add remaining olive oil to the skillet. Add onion, carrots, celeriac, and potatoes. Sauté for 5-7 minutes until slightly softened.
- 4Step 4
Step 4: Stir in minced garlic, tomato paste, thyme, and broth. Bring to a simmer, then return pork to the skillet. Cover and cook for 5-7 minutes, or until pork is cooked through and vegetables are tender. Adjust seasoning as needed.
- 5Step 5
Step 5: Garnish with fresh parsley before serving.
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