By Josiah John
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Season the pork tenderloin with salt, pepper, and half of the rosemary. Drizzle with 1/2 tbsp of olive oil. Massage the seasonings into the meat.
Peel and cut the apple, onion, carrots, and parsnip into similar-sized pieces. Toss them with the remaining rosemary, 1/2 tbsp olive oil, salt, and pepper.
Place the seasoned vegetables in a single layer on the prepared baking sheet. Push them slightly to the sides and place the seasoned pork tenderloin in the center.
Roast in the preheated oven for about 25-30 minutes or until the pork reaches an internal temperature of 63°C (145°F) and the vegetables are tender and slightly caramelized.
While the pork is roasting, roughly chop the walnuts and toast them in a dry skillet over medium heat until lightly golden and fragrant. Set aside.
Once done, remove the baking sheet from the oven. Let the pork rest for about 5 minutes before slicing.
Serve the sliced pork tenderloin with the roasted vegetables and apple-onion compote. Sprinkle the toasted walnuts on top. Accompany it with the kale salad with lemon vinaigrette.
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By Josiah John
This Dinner Main Course Roast Pork Dish recipe is ready in 45 minutes and features Pork tenderloin, Apple, Onion and other delicious ingredients. Contains 620 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Season the pork tenderloin with salt, pepper, and half of the rosemary. Drizzle with 1/2 tbsp of olive oil. Massage the seasonings into the meat.
Peel and cut the apple, onion, carrots, and parsnip into similar-sized pieces. Toss them with the remaining rosemary, 1/2 tbsp olive oil, salt, and pepper.
Place the seasoned vegetables in a single layer on the prepared baking sheet. Push them slightly to the sides and place the seasoned pork tenderloin in the center.
Roast in the preheated oven for about 25-30 minutes or until the pork reaches an internal temperature of 63°C (145°F) and the vegetables are tender and slightly caramelized.
While the pork is roasting, roughly chop the walnuts and toast them in a dry skillet over medium heat until lightly golden and fragrant. Set aside.
Once done, remove the baking sheet from the oven. Let the pork rest for about 5 minutes before slicing.
Serve the sliced pork tenderloin with the roasted vegetables and apple-onion compote. Sprinkle the toasted walnuts on top. Accompany it with the kale salad with lemon vinaigrette.
Calories per Serving: 620
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