By Josiah John
Preheat the oven to 200°C (400°F).
Peel and slice the apple and onion into thin slices.
Chop the carrots and parsnip into bite-sized pieces.
Toss the chopped carrots and parsnip with half of the olive oil, half of the salt, half of the pepper, and half of the rosemary. Spread them evenly on a baking tray.
Season the pork tenderloin with the remaining salt, pepper, and rosemary. Heat a skillet over medium-high heat and sear the pork until browned on all sides, about 3-4 minutes.
Place the seared pork on top of the vegetables in the baking tray. Roast in the oven for 20-25 minutes or until the internal temperature of the pork reaches 63°C (145°F).
While the pork and vegetables are roasting, heat the remaining olive oil in the same skillet. Add the sliced apple and onion, cooking until soft and caramelized, about 10 minutes. Stir occasionally.
Serve the roasted pork sliced with the apple-onion compote on top and the roasted root vegetables on the side.
Garnish with the kale salad and sprinkle chopped walnuts over the dish before serving.
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By Josiah John
This Main Course Roast Pork recipe is ready in 50 minutes and features Pork tenderloin, Apple, Onion and other delicious ingredients. Contains 630 calories total.
Preheat the oven to 200°C (400°F).
Peel and slice the apple and onion into thin slices.
Chop the carrots and parsnip into bite-sized pieces.
Toss the chopped carrots and parsnip with half of the olive oil, half of the salt, half of the pepper, and half of the rosemary. Spread them evenly on a baking tray.
Season the pork tenderloin with the remaining salt, pepper, and rosemary. Heat a skillet over medium-high heat and sear the pork until browned on all sides, about 3-4 minutes.
Place the seared pork on top of the vegetables in the baking tray. Roast in the oven for 20-25 minutes or until the internal temperature of the pork reaches 63°C (145°F).
While the pork and vegetables are roasting, heat the remaining olive oil in the same skillet. Add the sliced apple and onion, cooking until soft and caramelized, about 10 minutes. Stir occasionally.
Serve the roasted pork sliced with the apple-onion compote on top and the roasted root vegetables on the side.
Garnish with the kale salad and sprinkle chopped walnuts over the dish before serving.
Calories per Serving: 630
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