Pork Tenderloin with Roasted Vegetables

Ingredients

• Pork tenderloin 5 oz
• Carrots 1 cup
• Brussels sprouts 1 cup
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Preheat the oven. Preheat your oven to 400°F (200°C). This temperature is ideal for roasting vegetables and cooking pork tenderloin evenly.
   Tip: Make sure the oven is fully heated before placing the food inside for best results.
2. Prepare the vegetables. Wash the carrots and Brussels sprouts thoroughly. Peel the carrots if desired, then cut them into evenly sized pieces (about 1-inch chunks). Trim the ends of the Brussels sprouts and cut them in half.
   Tip: Cutting vegetables to similar sizes ensures they roast evenly.
3. Season and oil the vegetables. Place the carrots and Brussels sprouts in a mixing bowl. Add 1 tablespoon of olive oil, salt, and black pepper to taste. Toss well to coat all pieces evenly with oil and seasoning.
   Tip: Use your hands or a spoon to toss the vegetables so the oil and seasoning cover them thoroughly.
4. Roast the vegetables. Spread the seasoned vegetables in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through cooking, stir or flip the vegetables to ensure even roasting.
   Tip: Roast until the vegetables are tender and have a slight golden brown color.
5. Prepare the pork tenderloin. While the vegetables roast, pat the pork tenderloin dry with paper towels. Season all sides with salt and black pepper.
   Tip: Drying the meat helps to get a nice sear.
6. Sear the pork tenderloin. Heat a non-stick or cast iron skillet over medium-high heat. Add a small amount of olive oil (optional). Once hot, add the pork tenderloin and sear each side for about 2-3 minutes until it develops a golden-brown crust.
   Tip: Do not move the meat too much to allow a good crust to form.
7. Finish cooking the pork in the oven. Transfer the seared pork tenderloin to the baking sheet with the vegetables or place it on a separate oven-safe dish. Roast in the oven at 400°F (200°C) for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy.
   Tip: Let the pork rest for 5 minutes after cooking to allow juices to redistribute.
8. Serve. Slice the rested pork tenderloin into medallions. Plate alongside the roasted carrots and Brussels sprouts. Enjoy your balanced and flavorful meal!
   Tip: Garnish with fresh herbs like parsley if desired for extra flavor and presentation.

Pro tips

• Use a meat thermometer to ensure the pork is cooked safely but remains juicy.
• Cut vegetables uniformly to ensure even roasting and texture.