Roasted Pork Tenderloin with Pumpkin and Baby Potatoes
- 800 g (1.76 lbs) pork tenderloin
- 500 g (1.1 lbs) pumpkin
- 500 g (1.1 lbs) baby potatoes
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) rapeseed oil (canola oil)
- 3 g (1 1/2 tsp) flaky sea salt
- 0.5 g (1 pinch) black pepper
- 3 g (1 tsp) sesame seeds
- 10 g (2 tbsp) fresh chopped parsley
1. Preheat the oven to 325°F (163°C)
2. Season the pork tenderloin generously with flaky sea salt and black pepper
3. Heat rapeseed oil in a large skillet over medium-high heat
4. Sear the pork for 2 to 3 minutes per side until golden brown then transfer to an oven-safe baking dish
5. Peel the pumpkin and cut into 1-inch cubes
6. Halve the baby potatoes if large
7. Arrange the vegetables around the pork in the baking dish
8. Drizzle the vegetables with olive oil and sprinkle with flaky sea salt parsley and sesame seeds
9. Roast for 35 to 45 minutes or until the pork reaches 145°F (63°C) internal temperature and the vegetables are tender
10. Remove the baking dish from the oven and let the pork rest for 5 minutes
11. Slice the pork thinly and serve with the roasted vegetables
- oven
- large skillet
- baking dish
- cutting board
- knife
- spatula
- wooden spoon
- measuring cups
- measuring spoons
- plates
- utensils
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