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  • Pepper-Crusted Pork Tenderloin with Roasted Vegetables

Pepper-Crusted Pork Tenderloin with Roasted Vegetables

Posted on Feb 14th, 2023
by Razvan Stupar
Categories:
  • Pork Recipes
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

Pepper-Crusted Pork Tenderloin with Roasted Vegetables

Razvan Stupar
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine International
Servings 5 servings

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 with Roasted Vegetables (2)

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.
    Pepper-Crusted Pork Tenderloin with Roasted Vegetables

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

Pepper-Crusted Pork Tenderloin with Roasted Vegetables
Tried this recipe?Let us know how it was!

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  • Family Dinners
  • Gluten-Free
  • Low-Carb

Razvan Stupar

Razvan Stupar is a passionate chef with a culinary career that spans over 10 years. Razvan has worked as a chef for a number of fine dining restaurants in Europe, and also owned his own bistro and catering business.

4.92 from 48 votes (48 ratings without comment)

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