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Baked Pork Tenderloin - This Baked Pork Tenderloin with Autumn Vegetables is a perfectly cosy dinner for those cooler Autumn days.

Baked Pork Tenderloin with Autumn Vegetables

This Baked Pork Tenderloin with Autumn Vegetables is a perfectly cosy dinner for those cooler Autumn days.
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Course: Main Course
Cuisine: French
Keyword: Baked Pork Tenderloin, easy pork tenderloin recipes, how long to cook pork tenderloin in oven at 400, marinated pork tenderloin in oven
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Large roasting tray
  • Large non-stick frying pan
  • Stovetop

Ingredients

  • 1 teaspoon Dijon mustard
  • 3 tablespoon maple syrup
  • 1 tablespoon olive oil 3 tablespoon total for the recipe
  • 450 g pork tenderloin fillet
  • 2 pear
  • 2 sweet potato
  • 1 fennel
  • ½ cauliflower
  • 4 cloves garlic
  • ½ bunch oregano fresh
  • 2 tablespoon olive oil 3 tablespoon total for the recipe
  • Salt and pepper ⅓ teaspoon total for the recipe

Instructions

  • Preheat oven to 200 C (fan-forced) and line a large roasting tray.
    Line a large roasting tray with baking paper.
  • In a large bowl mix mustard, maple syrup, oil, and a pinch of salt and pepper, then add the pork tenderloin and coat with the marinade. Set aside.
    1 teaspoon Dijon mustard, 3 tablespoon maple syrup, 1 tablespoon olive oil, Salt and pepper, 450 g pork tenderloin fillet
    In a large bowl mix mustard, maple syrup, oil, salt and pepper, then add the pork tenderloin and coat with the marinade.
  • Quarter and core pears and add to the bowl.
    2 pear
    Quarter and core pears and add to the bowl.
  • Peel and slice sweet potato into 1 cm cubes. Trim and slice fennel, reserving fronds for garnish. Trim and chop cauliflower. Peel and roughly chop garlic. Pick oregano leaves (reserving a few). Add to the roasting tray and drizzle with oil.
    2 sweet potato, 1 fennel, ½ cauliflower, 4 cloves garlic, ½ bunch oregano, 2 tablespoon olive oil
    Slice sweet potato and fennel. Chop cauliflower and garlic. Pick oregano leaves. Add all to a roasting tray and drizzle with oil.
  • Add pears and marinade to the roasting dish, toss to coat and season with 2 pinches salt and pepper (opt.). Place in the oven for 10 minutes.
    2 pear, Salt and pepper
    Add pears and marinade to the roasting dish, toss to coat and season with salt and pepper.
  • Place a large non-stick frying pan on high heat. Add the pork and cook for 1-2 minutes on each side, until browned. Remove tray from the oven, turn veggies, add pork and return to the oven for 15 mins.
    450 g pork tenderloin fillet
    Cook pork in a non-stick frying pan.
  • To serve kids, add sweet potato, cauliflower, pear and slices of pork to their plate.
    Serve adults veggies, season with 2 pinches salt and pepper and add oregano leaves and fennel fronds. Slice pork and spoon over juices from the roasting tray.
    Salt and pepper
    Baked Pork Tenderloin - To serve, plate veggies, season with salt and pepper and add oregano leaves and fennel fronds. Slice pork and spoon over juices from the roasting tray.

Nutrition

Calories: 460kcal | Carbohydrates: 56g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 386mg | Potassium: 1433mg | Fiber: 10g | Sugar: 26g | Vitamin A: 16137IU | Vitamin C: 49mg | Calcium: 118mg | Iron: 3mg