Pepper-Crusted Pork Tenderloin with Roasted Vegetables

Oven-roasted vegetables:

1. Wash and peel the carrots, celery, and parsnip.
2. Cut the vegetables into large pieces and place them on a baking tray.
3. Add the butter, thyme, rosemary, and salt.
4. Add about 10 tablespoons (150 milliliters) of water.
5. Cover the tray tightly with aluminum foil.
6. Preheat the oven to 356 °F (180 °C).
7. Bake for 1 hour.

Pepper-crusted pork tenderloin:

1. Thoroughly clean and trim the pork tenderloin.
2. Slice the meat into large pieces. (For neater slices, cut the ends.)
3. 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.
4. Cover the pork tenderloin pieces in pepper on all sides and sprinkle with salt.
5. Peel the garlic. You can mince it lightly.
6. In a cast iron skillet, heat a dash of oil or butter. Add a sprig of rosemary and the garlic.
7. Roast every side of the pork tenderloin.
8. Place the skillet in the oven and remove the aluminum foil that covers the vegetables.
9. Broil the meat and vegetables for another 12–15 minutes to the desired doneness.

Chimichurri sauce:

1. You can use any herbs you have on hand (e.g., thyme, rosemary, basil, oregano, parsley, etc.). Finely chop the herbs.
2. Squeeze the juice from half a lemon.
3. In a small bowl, add the chopped herbs, lemon juice, olive oil, salt, pepper, and peperoncino flakes (optional).