Pork Tenderloin with roasted veggies (zucchini, red peppers)
(For 4 servings)
Prep time: 45 min
Cannot be frozen
What you’ll need
- 1 pork tenderloin, ~1.75-2 lb, trimmed of excess fat
- 2 tbsp olive oil
- 1 large red bell pepper, cored, seeded and cut into strips
- 3 baby zucchini, cut into wedges
- kosher salt
- freshly ground black pepper
1 Preheat oven to 375F. Preheat an ovenproof pan over a moderate heat until hot.
2 Rub pork tenderloin with 1 tbsp olive oil and season generously with salt and pepper.
3 Sear pork in hot pan until golden-brown all over, turning from time to time with tongs.
4 Remove from pan to a plate. Add remaining olive oil to pan followed by vegetables and a pinch of salt and pepper. Sauté for 1 minute, tossing frequently.
5 Sit tenderloin back on vegetables and transfer pan to oven. Roast until pork is firm yet slightly springy to touch, about 15-20 minutes; the thickest part should register at least 145F on a meat thermometer for medium.
6 Remove from oven and loosely cover with aluminum foil. Let rest for at least 10 minutes.
7 After resting, carve pork into thick slices. Arrange on a serving platter with the vegetables.
Serve with a glass of Root: 1 Pinot Noir.