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Pan Seared Pork Tenderloin with Roasted Root Vegetables and Gorgonzola

Pan Seared Pork Tenderloin with Roasted Root Vegetables and Gorgonzola
Pan-seared pork tenderloin is the star of this hearty dish, paired with a colourful medley of roasted root vegetables and the creamy tang of gorgonzola cheese. A sprinkle of fragrant rosemary adds a freshness that elevates this satisfying meal into a true comfort food classic. It's a dish that will leave everyone wanting more.
Ingredients
  • 600g / 1.32lb pork tenderloin
  • 400g / 14.11oz potatoes (firm variety)
  • 300g / 10.58oz carrots
  • 300g / 10.58oz parsnips
  • 3 tbsp / 45ml olive oil
  • 2 tbsp / 30g butter
  • 2 sprigs chopped fresh rosemary
  • 2 tsp / 10g salt
  • 5 pinches coarse black pepper
Instructions

1. Preheat your oven to 400°F or 200°C.

2. Peel the carrots, parsnips, and potatoes, then chop them into bite-sized pieces.

3. Place the chopped vegetables on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with salt and pepper to taste.

4. Roast the vegetables in the oven for about 45 minutes, or until they are tender and lightly caramelized.

5. While the vegetables are roasting, season the pork tenderloin with salt and pepper.

6. Heat butter in a large skillet over medium-high heat.

7. Sear the pork tenderloin for about 5 minutes on each side, or until it is cooked to your desired level of doneness.

8. Let the pork rest for a few minutes before slicing it thinly.

9. Serve the sliced pork with the roasted root vegetables and crumbled gorgonzola cheese.

10. Finish the dish with a sprinkle of chopped fresh rosemary, if desired.

Tools
  • skillet
  • oven
  • baking sheet
  • parchment paper
  • cutting board
  • knife
  • measuring cups and spoons

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