Pork tenderloin with potatoes on one baking sheet
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 22 G., saturated fats 4 G., proteins 32 G., carbohydrates 28 G., fiber 4 G., cholesterol 79 mg, sodium 513 mg, sugar 4 G.
Calories 450, total fat 22 G., saturated fats 4 G., proteins 32 G., carbohydrates 28 G., fiber 4 G., cholesterol 79 mg, sodium 513 mg, sugar 4 G.
Roasting meat and vegetables on the same baking sheet is not only convenient but also delicious: the potato slices are lightly saturated with the meat's juices on the bottom, and crispy on top. This method also allows you to remove the meat and side dish from the oven at the same time and serve everything piping hot. This quick, tender pork tenderloin recipe is perfect for both a holiday and a 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:
- 600g small red potatoes, halved or quartered
- 2 yellow and/or red bell peppers, cut into strips
- 1/4 cup chopped fresh cilantro (leaves separated from soft stems)
- 5 tablespoons extra-virgin olive oil
- 1.5 tsp dried oregano
- 1 pork tenderloin (about 600 g)
- 4 cloves garlic (1 grated, 3 whole)
- 1 tsp ground cumin
- 1/4 tsp grated lemon zest + 1 tbsp lemon juice
- 1 green onion, thinly sliced
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Cooking the dish according to the recipe:
- Place a baking sheet on the middle rack of the oven; preheat the oven to 450°F (230°C). In a large bowl, combine the potatoes, bell pepper, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano, and 1/2 teaspoon each salt and black pepper. Transfer to the hot baking sheet; set the bowl aside. Bake until the potatoes are tender but not fully cooked through, about 15 minutes.
- Meanwhile, cut the pork tenderloin diagonally into quarters. Add to the same bowl along with the grated garlic, the remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin, and a pinch each of salt and black pepper; toss and set aside to marinate. Place the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil, and the lemon juice. Process until the garlic is finely chopped; add the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper to taste.
- Remove the baking sheet from the oven and stir the vegetables. Make 4 wells, add the pork, and return the baking sheet to the oven. Turn the oven to broil and broil until the vegetables are lightly browned and an instant-read thermometer inserted into the pork reaches 145°F (63°C), 10-15 minutes.
- Slice the pork and drizzle with the cilantro sauce. Serve with vegetables and sprinkle with green onions.
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