Pork tenderloin with sweet and sour vegetables
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 420, total fat 17 G., saturated fats 3 G., proteins 38 G., carbohydrates 28 G., fiber 5 G., cholesterol 95 mg, sodium 1233 mg, sugar 15 G.
Calories 420, total fat 17 G., saturated fats 3 G., proteins 38 G., carbohydrates 28 G., fiber 5 G., cholesterol 95 mg, sodium 1233 mg, sugar 15 G.
Pan-fry pork tenderloin, slice thinly, and serve with a mixture of broccoli, carrots, and pickled peppers in a sweet-tart glaze made with maple syrup and pepper brine. A perfect option for a quick, delicious, and healthy midweek dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large pork tenderloin (about 700 g), cut in half crosswise
- 1/4 cup extra-virgin olive oil
- 6 carrots, sliced 1cm thick.
- 5 cups broccoli florets (about 1 head)
- 8 slices pickled sweet cherry peppers + 3 tablespoons brine
- 2 tbsp. maple syrup
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Cooking the dish according to the recipe:
- Preheat oven to 245°C. Season the pork with salt and pepper.
- In a large ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 8 minutes. Transfer to a plate.
- Wipe out the skillet; add another 1 tablespoon olive oil and heat over medium-high heat. Add the carrots and cook, stirring, until browned around the edges, about 4 minutes. Add the broccoli, the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Top with the pork. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the pork registers 145°F (63°C), 12–15 minutes.
- Transfer the pork to a cutting board and let rest for at least 5 minutes before slicing.
- Meanwhile, return the skillet to the stovetop over medium-high heat. Add the cherry pepper pieces, brine, and maple syrup to the vegetables. Cook, stirring, until the vegetables are glazed, about 1 minute; season with salt. Slice the pork and season with salt and pepper. Serve with the glazed vegetables.
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