Pork Tenderloin with Roasted Root Vegetables & Herbs
Succulent pork tenderloin roasted alongside a medley of seasonal root vegetables, infused with aromatic rosemary and thyme.
Ingredients
- Carrot55 g
- Onion55 g
- Olive Oil14 ml
- Salt0.5 tsp
- Black Pepper0.5 tsp
- Pork Tenderloin192 g
- Potato165 g
- Parsnip82 g
- Rosemary2.7 g
- Thyme2.7 g
Instructions
- 1Step 1
Preheat oven to 200°C (390°F).
- 2Step 2
Peel and chop potatoes, parsnips, carrots, and onion into bite-sized pieces. In a large bowl, toss the chopped vegetables with 15ml of olive oil, salt, pepper, and fresh rosemary and thyme leaves.
- 3Step 3
Spread the vegetables in a single layer on a baking sheet. Roast for 10 minutes.
- 4Step 4
While vegetables roast, pat the pork tenderloin dry. Season with salt and pepper. Heat the remaining 10ml of olive oil in an oven-safe skillet over medium-high heat.
- 5Step 5
Sear the pork tenderloin for 2-3 minutes per side until browned all over.
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