Pork Tenderloin with Roasted Sweet Potatoes and Sautéed Zucchini

Ingredients

• Pork tenderloin 6 oz
• Sweet potatoes 1 medium (150g)
• Zucchini 1 cup sliced (240g)
• Olive oil 1 tbsp
• Garlic 1 clove

Method

1. Preheat oven and prepare sweet potatoes. Preheat your oven to 425°F (220°C). Peel the sweet potato and cut it into roughly 1-inch cubes to ensure even roasting. Toss the cubes with half of the olive oil (1/2 tbsp) and a pinch of salt. Spread them out evenly on a baking sheet lined with parchment paper or foil.
   Tip: Cutting the sweet potatoes into uniform pieces helps them cook evenly and get nicely caramelized.
2. Roast sweet potatoes. Place the baking sheet with sweet potatoes in the preheated oven. Roast for about 25 minutes, turning once halfway through, until they are tender and golden brown on the edges.
   Tip: Turning the sweet potatoes halfway ensures even browning and prevents sticking.
3. Prepare and cook pork tenderloin. While the sweet potatoes roast, pat the pork tenderloin dry with paper towels. Season lightly with salt and pepper. Heat a non-stick skillet over medium-high heat and add the remaining 1/2 tbsp olive oil. Once hot, add the pork tenderloin and sear each side for about 2-3 minutes until browned. Then reduce heat to medium, cover, and cook for another 8-10 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from heat and let it rest for 5 minutes before slicing.
   Tip: Resting the pork after cooking allows the juices to redistribute, keeping the meat moist and tender.
4. Sauté zucchini with garlic. While the pork rests, heat the same skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced zucchini and cook for 4-5 minutes, stirring occasionally, until tender but still slightly crisp. Season with a pinch of salt and pepper.
   Tip: Avoid overcooking zucchini to keep its vibrant color and slight crunch.
5. Plate and serve. Slice the rested pork tenderloin into medallions. Plate the roasted sweet potatoes and sautéed zucchini alongside the pork. Serve immediately for best flavor and texture.
   Tip: Drizzle any pan juices from the pork over the meat for extra flavor.

Pro tips

• Use a meat thermometer to ensure pork is safely cooked but not overdone.
• Cut vegetables uniformly for even cooking and better presentation.