Pepper-Crusted Pork Tenderloin with Roasted Vegetables
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
5 servings
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Course
Main Course
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Cuisine
International
Pepper-Crusted Pork Tenderloin with Roasted Vegetables
Description
Pepper-Crusted Pork Tenderloin with Roasted Vegetables centers on pork tenderloin pieces generously ground with black and Sichuan pepper and lightly salted, creating a piquant crust after searing in a hot cast iron skillet with garlic and rosemary. The searing locks flavors before finishing the pork in the oven. The vegetables—carrots, celery, and parsnips—are peeled and cut into large pieces, mingled with butter, fresh herbs like thyme and rosemary, salt, and a bit of water, then tightly covered and slow-roasted at a moderate oven temperature for an hour. This method steams the vegetables gently, producing a soft texture infused with herbal aromas. The addition of lemon juice and chili powder in the seasoning adds brightness and an undercurrent of warmth that complements the robustly peppered pork.
Serving these roasted vegetables alongside the pepper-crusted tenderloin creates a balanced plate rich in textures—from the tender, juicy meat to the gently softened root vegetables. The herbs used in both components tie the dish together, making it suitable for a sit-down dinner. It pairs well with simple sides or can stand alone as a hearty protein-vegetable combination.
Ingredients
- 2 1/5 pounds pork tenderloin
- 1 1/3 pound carrot
- 1 3/4 cup celery
- 1 3/4 cup parsnip
- 5-6 garlic cloves
- 3.5 ounces butter
- 3 1/3 tablespoons olive oil
- rosemary or whatever you can find
- thyme
- basil
- parsley
- oregano
- lemon juice 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
User Reviews
Overall Rating
4.9
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