Pork Tenderloin with Roasted Pumpkin
Ingredients
- 21.16 oz pork tenderloin
- 1 pumpkin about 3.3 lbs
- 14.11 oz carrots
- 2 red onions
- 3 sprigs fresh rosemary
- 1.76 oz walnut halves
- 4 tbsp liquid honey
- 4 tbsp olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 356°F (th.6). Peel the carrots, leaving 1 cm of the tops. Wash the pumpkin, cut it into thin wedges, and remove the seeds. Peel the onions and cut them into 6 wedges each.
- In a bowl, mix 3 tablespoons of olive oil and the slightly warmed honey, season with salt and pepper. Brush the vegetables with this marinade, spread them on a baking sheet lined with parchment paper, add the rosemary, and bake for 25 minutes.
- Season the pork tenderloin with salt and pepper. Sear it in a skillet over high heat with the remaining olive oil for 10 minutes. Then place it on the baking sheet with the vegetables, add the crushed walnut halves, and continue cooking for 15 minutes.
Video
Notes
Pork Tenderloin with Roasted Pumpkin
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Pork Tenderloin
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