Pork Tenderloin with Roasted Vegetables

Steps

1. Heat the oven to 200 °C. Cut the potatoes and carrots into 2 cm pieces and the onion into wedges. Cut the courgette larger — it cooks much faster than the roots.

   5 min

2. Toss the potato, carrot and onion with one tablespoon of oil, the thyme and salt, and roast 20 minutes.

   20 min

3. Trim the silverskin off the tenderloin — it is the thin white membrane, and it shrinks in the heat and curls the meat. Rub the pork with the rest of the oil, the sliced garlic, rosemary, salt and pepper.

   3 min

4. Add the courgette to the tray, lay the pork on top and roast 15–18 minutes, until the middle of the meat reads 63 °C.

   18 min

5. Rest the pork five minutes before slicing it. Cut too early it loses its juices onto the board.

   5 min

Serving suggestion

Slice it thickly, about 2 cm — thin slices go cold before they reach the plate.

Storage

Keeps three days. Slices are good cold in a sandwich the next day.

Notes

Without a thermometer: press the middle — it should feel firm but still give, like the base of your thumb.