Servings
Font
Back
Pepper-Crusted Pork Tenderloin with Roasted Vegetables
4.9 from 144 votes

Pepper-Crusted Pork Tenderloin with Roasted Vegetables

This recipe features pork tenderloin coated in a robust mix of black and Sichuan pepper, delivering a distinctive peppery crust. The pork is seared to form a flavorful exterior and finished in the oven, retaining juiciness. Alongside, root vegetables like carrots, celery, and parsnips are oven-roasted slowly with butter and herbs inside a foil-covered tray, yielding tender, fragrant accompaniments seasoned with rosemary, thyme, and a hint of lemon. The combination balances hearty protein with soft, aromatic vegetables for a satisfying meal.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 5 servings
Course: Main Course
Cuisine: International

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:
    Cup of Yum
  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).

Notes