Pork Tenderloin with Roasted Root Vegetables & Rosemary
Succulent pan-seared pork tenderloin served with earthy roasted potatoes, carrots, and parsnips, infused with aromatic rosemary and garlic – a hearty and comforting meal.
Ingredients
- Carrot50 g
- Garlic1 clove
- Olive Oil13.1 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pork Tenderloin160 g
- Potato200 g
- Parsnip50 g
- Rosemary0.5 sprig
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F). Peel and chop potatoes, carrots, and parsnips into 1-inch pieces. Mince garlic.
- 2Step 2
Step 2: In a bowl, toss the chopped vegetables with 1.5 tbsp (22.5ml) olive oil, minced garlic, rosemary sprig, salt, and pepper. Spread them in a single layer on a baking sheet.
- 3Step 3
Step 3: Roast vegetables for 15-20 minutes, or until tender and slightly browned. (Adjust cook time if needed, but aim for quick roasting).
- 4Step 4
Step 4: While vegetables roast, slice pork tenderloin into 1-inch thick medallions. Season with salt and pepper.
- 5Step 5
Step 5: Heat remaining 0.25 tbsp (3.75ml) olive oil in a skillet over medium-high heat. Sear pork medallions for 2-3 minutes per side until golden brown and cooked through (internal temperature 63°C/145°F).
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