Pork Tenderloin with roasted veggies (zucchini, red peppers)

By October 23, 2018 February 12th, 2019 No Comments
Pork dish with Chilean Pinot Noir by Root: 1

Pork Tenderloin with roasted veggies (zucchini, red peppers)

(For 4 servings)

Prep time: 45 min
Difficulty: medium
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.

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