By Josiah John
Preheat your oven to 400°F (200°C).
Peel and slice the onion into thin rings. Peel and core the apple, then chop it into small cubes.
In a pan over medium heat, add half of the olive oil (1/2 tbsp), the sliced onion, and apple cubes. Cook until the onion is soft and the apple starts to caramelize, about 5-7 minutes. Season with a pinch of salt and pepper.
Meanwhile, peel and cut the carrots and parsnip into bite-sized chunks. Toss them in the remaining olive oil and season with rosemary, salt, and pepper.
Place the prepared vegetables in a roasting pan or baking sheet. Add the kale salad with lemon vinaigrette and walnuts on top.
Rub the pork tenderloin with a pinch of salt, pepper, and a bit of rosemary. Sear it in a hot pan over medium-high heat until browned on all sides, about 4 minutes total.
Transfer the seared pork tenderloin to the roasting pan with the vegetables. Place the pan in the preheated oven and roast for about 20 minutes or until the pork reaches an internal temperature of 145°F (63°C).
Once cooked, remove the pan from the oven and cover it lightly with foil. Let the pork rest for about 5 minutes.
Slice the rested pork tenderloin and serve it with the apple-onion compote and roasted root vegetables.
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By Josiah John
This Main Course Roast Pork recipe is ready in 45 minutes and features Pork tenderloin, Apple, Onion and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Peel and slice the onion into thin rings. Peel and core the apple, then chop it into small cubes.
In a pan over medium heat, add half of the olive oil (1/2 tbsp), the sliced onion, and apple cubes. Cook until the onion is soft and the apple starts to caramelize, about 5-7 minutes. Season with a pinch of salt and pepper.
Meanwhile, peel and cut the carrots and parsnip into bite-sized chunks. Toss them in the remaining olive oil and season with rosemary, salt, and pepper.
Place the prepared vegetables in a roasting pan or baking sheet. Add the kale salad with lemon vinaigrette and walnuts on top.
Rub the pork tenderloin with a pinch of salt, pepper, and a bit of rosemary. Sear it in a hot pan over medium-high heat until browned on all sides, about 4 minutes total.
Transfer the seared pork tenderloin to the roasting pan with the vegetables. Place the pan in the preheated oven and roast for about 20 minutes or until the pork reaches an internal temperature of 145°F (63°C).
Once cooked, remove the pan from the oven and cover it lightly with foil. Let the pork rest for about 5 minutes.
Slice the rested pork tenderloin and serve it with the apple-onion compote and roasted root vegetables.
Calories per Serving: 450
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