Pepper-Crusted Pork Tenderloin with Roasted Vegetables
For the meat lovers out there: there’s never a wrong time to have pork tenderloin. Especially when it has a rich, flavorful crust that lends it a flurry of aromas.
Pair the pork with fresh chimichurri sauce—a simple yet versatile dressing—for an even better experience.
Enjoy this delicious pork tenderloin recipe with roasted vegetables.
Pepper-Crusted Pork Tenderloin with Roasted Vegetables
Ingredients
- 2 1/5 pounds pork tenderloin
- 1 1/3 pound carrots
- 1 3/4 cup celery
- 1 3/4 cup parsnip
- 5-6 garlic cloves
- 3.5 ounces butter
- 3 1/3 tablespoons olive oil
- herbs: rosemary, thyme, basil, parsley, oregano or whatever you can find
- juice from 1/2 lemon
- chili powder
- black pepper
- Sichuan pepper
- salt to taste
Instructions
Oven-roasted vegetables:
- Wash and peel the carrots, celery, and parsnip.
- Cut the vegetables into large pieces and place them on a baking tray.
- Add the butter, thyme, rosemary, and salt.
- Add about 10 tablespoons (150 milliliters) of water.
- Cover the tray tightly with aluminum foil.
- Preheat the oven to 356 °F (180 °C).
- Bake for 1 hour.
Pepper-crusted pork tenderloin:
- Thoroughly clean and trim the pork tenderloin.
- Slice the meat into large pieces. (For neater slices, cut the ends.)
- Grind a generous amount of black and Sichuan pepper—you may use a mortar and pestle for this. If you do not have Sichuan pepper, you can use only black pepper.
- Cover the pork tenderloin pieces in pepper on all sides and sprinkle with salt.
- Peel the garlic. You can mince it lightly.
- In a cast iron skillet, heat a dash of oil or butter. Add a sprig of rosemary and the garlic.
- Roast every side of the pork tenderloin.
- Place the skillet in the oven and remove the aluminum foil that covers the vegetables.
- Broil the meat and vegetables for another 12–15 minutes to the desired doneness.
Chimichurri sauce:
- You can use any herbs you have on hand (e.g., thyme, rosemary, basil, oregano, parsley, etc.). Finely chop the herbs.
- Squeeze the juice from half a lemon.
- In a small bowl, add the chopped herbs, lemon juice, olive oil, salt, pepper, and peperoncino flakes (optional).
Notes
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