By Jennifer Bridges
Preheat your oven to 200°C (392°F).
Clean the pork tenderloin and pat it dry with paper towels. Season it generously with salt and black pepper.
In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork tenderloin on all sides until it is golden brown, about 3-4 minutes per side.
While the pork is searing, peel and cut the carrots, parsnips, and potatoes into similarly sized chunks for even roasting.
In a large baking dish, toss the cut root vegetables with the remaining 1 tablespoon of olive oil, minced garlic, rosemary, salt, and pepper.
Place the seared pork tenderloin in the center of the baking dish with the root vegetables around it.
Roast in the preheated oven for about 20-25 minutes, or until the internal temperature of the pork reaches 63°C (145°F) and the vegetables are tender and slightly caramelized.
Remove the baking dish from the oven and let the pork rest for about 5 minutes before slicing. Serve warm with the roasted vegetables.
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This Main Course Dinner recipe is ready in 45 minutes and features Pork tenderloin, Mixed root vegetables (carrots, parsnip, potato), Olive oil and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 200°C (392°F).
Clean the pork tenderloin and pat it dry with paper towels. Season it generously with salt and black pepper.
In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork tenderloin on all sides until it is golden brown, about 3-4 minutes per side.
While the pork is searing, peel and cut the carrots, parsnips, and potatoes into similarly sized chunks for even roasting.
In a large baking dish, toss the cut root vegetables with the remaining 1 tablespoon of olive oil, minced garlic, rosemary, salt, and pepper.
Place the seared pork tenderloin in the center of the baking dish with the root vegetables around it.
Roast in the preheated oven for about 20-25 minutes, or until the internal temperature of the pork reaches 63°C (145°F) and the vegetables are tender and slightly caramelized.
Remove the baking dish from the oven and let the pork rest for about 5 minutes before slicing. Serve warm with the roasted vegetables.
Calories per Serving: 480
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