By Josiah John
Preheat the oven to 200°C (400°F).
In a bowl, mix chopped carrots, parsnip, and beets with half of the olive oil, a pinch of salt, and black pepper. Toss to coat evenly.
Spread the mixed root vegetables onto a baking sheet in an even layer. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, season the pork tenderloin with salt and black pepper. Rub the chopped rosemary and thyme all over the pork.
Heat a large oven-safe skillet over medium-high heat and add the remaining olive oil. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork tenderloin to the oven and roast for about 12-15 minutes, or until the internal temperature reaches 63°C (145°F).
Remove the pork from the oven and let it rest on a cutting board, loosely covered with foil, for about 5 minutes.
In the same skillet, over medium heat, add the low-sodium chicken stock and Dijon mustard to deglaze, scraping up any browned bits from the bottom of the pan.
Whisk in the butter until the sauce is smooth and slightly thickened. Adjust seasoning with salt and pepper to taste.
Slice the pork tenderloin and serve with roasted root vegetables on the side, drizzled with the mustard pan sauce.
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By Josiah John
This Dinner Main Course Roasting recipe is ready in 45 minutes and features Pork tenderloin, Mixed root vegetables (carrots, parsnip, beets), Olive oil and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (400°F).
In a bowl, mix chopped carrots, parsnip, and beets with half of the olive oil, a pinch of salt, and black pepper. Toss to coat evenly.
Spread the mixed root vegetables onto a baking sheet in an even layer. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, season the pork tenderloin with salt and black pepper. Rub the chopped rosemary and thyme all over the pork.
Heat a large oven-safe skillet over medium-high heat and add the remaining olive oil. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork tenderloin to the oven and roast for about 12-15 minutes, or until the internal temperature reaches 63°C (145°F).
Remove the pork from the oven and let it rest on a cutting board, loosely covered with foil, for about 5 minutes.
In the same skillet, over medium heat, add the low-sodium chicken stock and Dijon mustard to deglaze, scraping up any browned bits from the bottom of the pan.
Whisk in the butter until the sauce is smooth and slightly thickened. Adjust seasoning with salt and pepper to taste.
Slice the pork tenderloin and serve with roasted root vegetables on the side, drizzled with the mustard pan sauce.
Calories per Serving: 450
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