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Pepper-Crusted Pork Tenderloin with Roasted Vegetables

Pepper-Crusted Pork Tenderloin with Roasted Vegetables

Razvan Stupar
4.92 from 48 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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
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