Pepper-Crusted Pork Tenderloin with Roasted Vegetables

Especially when it has a rich, flavorful crust that lends it a flurry of aromas. Pair the pork with fresh chimichurri sauce—a simple yet versatile dressing—for an even better experience.

Enjoy this delicious pork tenderloin recipe with roasted vegetables.

Ingredients

• 2 1/5 pounds pork tenderloin
• 1 1/3 pound carrots
• 1 3/4 cup celery
• 1 3/4 cup parsnip
• 5-6 garlic cloves
• 3.5 ounces butter
• 3 1/3 tablespoons olive oil
• herbs: rosemary, thyme, basil, parsley, oregano or whatever you can find
• juice from 1/2 lemon
• chili powder
• black pepper
• Sichuan pepper
• salt to taste

Oven-roasted vegetables:

• Wash and peel the carrots, celery, and parsnip.
• Cut the vegetables into large pieces and place them on a baking tray.
• Add the butter, thyme, rosemary, and salt.
• Add about 10 tablespoons (150 milliliters) of water.
• Cover the tray tightly with aluminum foil.
• Preheat the oven to 356 °F (180 °C).
• Bake for 1 hour.

Pepper-crusted pork tenderloin:

• Thoroughly clean and trim the pork tenderloin.
• Slice the meat into large pieces. (For neater slices, cut the ends.)
• Grind a generous amount of black and Sichuan pepper—you may use a mortar and pestle for this. If you do not have Sichuan pepper, you can use only black pepper.
• Cover the pork tenderloin pieces in pepper on all sides and sprinkle with salt.
• Peel the garlic. You can mince it lightly.
• In a cast iron skillet, heat a dash of oil or butter. Add a sprig of rosemary and the garlic.
• Roast every side of the pork tenderloin.
• Place the skillet in the oven and remove the aluminum foil that covers the vegetables.
• Broil the meat and vegetables for another 12–15 minutes to the desired doneness.

Chimichurri sauce:

• You can use any herbs you have on hand (e.g., thyme, rosemary, basil, oregano, parsley, etc.). Finely chop the herbs.
• Squeeze the juice from half a lemon.
• In a small bowl, add the chopped herbs, lemon juice, olive oil, salt, pepper, and peperoncino flakes (optional).

Notes

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