Quick Pan-Seared Pork with Herbed Root Vegetables
Tender pork tenderloin seared to perfection, served alongside a medley of quickly roasted seasonal root vegetables seasoned with fragrant herbs.
Ingredients
- Carrots160 g
- Garlic powder3 g
- Olive oil35 ml
- Salt4 g
- Pepper2 g
- Pork tenderloin300 g
- Potatoes320 g
- Parsnips160 g
- Rosemary2 g
Instructions
- 1Step 1
Preheat oven to 200°C (390°F). Dice 320g potatoes, 160g carrots, and 160g parsnips into small, uniform pieces (5 minutes).
- 2Step 2
Toss the diced vegetables with 17.5ml olive oil, 2g salt, 1g pepper, 1g rosemary, and 1.5g garlic powder on a baking sheet. Spread in a single layer (2 minutes).
- 3Step 3
Roast vegetables in the preheated oven for 15-17 minutes, stirring halfway, until tender and slightly browned (17 minutes).
- 4Step 4
While vegetables roast, pat dry 300g pork tenderloin. Season with remaining 17.5ml olive oil, 2g salt, 1g pepper, 1g rosemary, and 1.5g garlic powder (3 minutes).
- 5Step 5
Heat a skillet over medium-high heat. Sear the pork tenderloin for 3-4 minutes per side, until golden brown (8 minutes). Rest the pork for 5 minutes before slicing (allow this time within the total cook time calculation, included in the 17 mins).
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