Pork Tenderloin with Roast Vegetables
Recipe by Gingham
Seared and roasted pork tenderloin, sliced over squash, potatoes, and green beans, with a cool yogurt herb sauce.
Ingredients
Vegetables
- 1 lb butternut squash, peeled and cut into 3/4-inch cubes
- 1 lb baby potatoes, halved
- 2 carrots, cut into chunks
- 3 tbsp olive oil
- 1 tsp kosher salt
- 8 oz green beans, trimmed
Pork
- 2 pork tenderloins (about 1 lb each)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 tbsp chopped parsley
Yogurt herb sauce
- 3/4 cup plain whole-milk yogurt
- 1 tbsp lemon juice
- 1 small clove garlic, grated
- 2 tbsp chopped dill or mint
- 1/4 tsp kosher salt
Method
Heat the oven to 425°F. Toss the squash, potatoes, and carrots with 2 tbsp of the oil and the salt on a large sheet pan and roast for 20 minutes.
Meanwhile, pat the pork dry, trim off the thin silvery skin, and season it with the salt, pepper, and garlic powder from the pork list.
Heat the pork's 1 tbsp oil in an ovenproof skillet over medium-high heat and brown the pork on all sides, about 6 minutes.
Toss the green beans with the last 1 tbsp of oil, add them to the sheet pan, and stir. Put the pan and the skillet in the oven.
Roast until the pork reaches 145°F in the middle, 12 to 18 minutes, and the vegetables are browned and tender.
Rest the pork for 10 minutes. Stir the sauce ingredients together.
Spread the vegetables on a platter, slice the pork over them, and scatter the parsley. Serve the sauce on the side.
Notes from the source
Pork tenderloin is lean, so take it out at 145°F. A little pink in the middle is how it should look.