Roasted Pork Tenderloin with Fennel & Vegetables
Serves
2
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
10.6 oz (300 g) pork tenderloin
1 clove garlic, peeled, very finely chopped
1 tsp smoked paprika
1 head fennel, trimmed, sliced
10.6 oz (300 g) small potatoes, scrubbed, halved
5.3 oz (150 g) chantenay or baby carrots, scrubbed, halved (or whole carrots, peeled, cut into chunks)
2.8 oz (80 g) radish, halved
1 tbsp rapeseed oil
juice of 1 orange
Nutrition
(Per Serving)
Calories
442
Fats
11 g
Protein
37 g
Carbs
51 g
Instructions
- Preheat the oven to 350°F (180°C).
- Place the pork tenderloin onto a plate and rub it with the chopped garlic and smoked paprika. Allow it to marinate for 20 minutes.
- In a large bowl, mix together the fennel, baby potatoes, carrots, radish, rapeseed oil, and orange juice. Place the mixed vegetables into a roasting tin and roast in the preheated oven for 15 minutes.
- After 15 minutes, remove the roasting tin from the oven, toss the vegetables well, and place the marinated pork tenderloin on top. Then return the roasting tin to the oven for an additional 15 minutes, or until the pork is cooked through and the vegetables are tender.
- Once done, divide the roasted vegetables between 2 plates. Slice the roasted pork tenderloin, arrange it on top of the vegetables, and serve immediately.