Roasted Pork Tenderloin and Vegetable Medley

May 11, 2023May 11, 20230 1
Roasted Pork Tenderloin and Vegetable Medley Recipe
in Main

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 red onion , cut into 8 wedges
2 zucchini , sliced diagonally 1/2-inch thick
2 sweet red peppers , thickly sliced
2 sweet green peppers , thickly sliced
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 pork tenderloin
1/4 cup fresh coriander , chopped
1/4 cup apricot jam
2 tablespoons grainy mustard
2 tablespoons cider vinegar

Nutrision Information

Servings Per Recipe
6
Calories
354
Sugar
14g
Fat
15g
This roasted pork tenderloin and vegetable medley is a hearty and healthy main dish that can be enjoyed any night of the week. The dish features a medley of colorful vegetables that provide a wide array of vitamins and minerals. Roasting the vegetables brings out their natural sweetness and adds a caramelized flavor to the dish. The apricot jam and grainy mustard marinade on the pork tenderloin adds a sweet and tangy flavor that complements the vegetables well. This dish can be easily tweaked by substituting different vegetables based on taste preference or what's available at the farmers' market.

Instructions

1.Preheat oven to 375 degrees F.
2.In a large bowl, mix together the onion, zucchini, red and green peppers, olive oil, salt, and pepper.
3.Spread the vegetables evenly in the bottom of a roasting pan.
4.In a small bowl, combine the coriander, apricot jam, grainy mustard, and cider vinegar.
5.Rub the pork tenderloin with the mixture, coating it well.
6.Place the tenderloin on top of the vegetables in the roasting pan.
7.Cover the pan with foil and roast for 25 minutes.
8.Remove the foil and roast for another 20 minutes, or until the pork is fully cooked.
9.Let the pork rest for a few minutes before slicing and serving with the vegetables.

PROS

This dish is packed with healthy vegetables that provide a variety of vitamins and minerals.

The apricot jam and grainy mustard bring a unique and tangy flavor to the tenderloin, making it a tasty and satisfying meal.

Roasting the pork and vegetables together in one pan makes for easy cleanup.

CONS

Pork tenderloin can be relatively high in fat compared to leaner protein sources like chicken or fish.

Roasting can also reduce some of the nutrients in vegetables, so it’s important to have a varied diet including raw or lightly cooked vegetables.

HEALTH & BENEFITS

Pork tenderloin is a good source of protein, iron, and vitamin B12.
The peppers in the dish provide vitamin C and the zucchini adds potassium and vitamin A.
The variety of vegetables in this recipe offer different antioxidants and fiber that can support overall health and digestion.

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