Enjoy this delicious and healthy dish that perfectly fits within the principles of the Caveman Code! This pork tenderloin with roasted vegetables is nutritious and full of flavor.
Ingredients:
500g pork tenderloin
2 tablespoons olive oil
1 large zucchini, diced
2 large parsnips, peeled and chopped
1 red onion, sliced into rings
1 large fennel bulb, thinly sliced
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Juice of half a lemon
Instructions:
Preheat the oven: to 200°C (390°F).
Prepare the pork tenderloin: Rub the pork tenderloin with 1 tablespoon of olive oil, dried thyme, rosemary, and smoked paprika. Season with black pepper to taste. Heat a large ovenproof skillet over medium-high heat and add the pork tenderloin. Sear the meat on all sides, about 2-3 minutes per side.
Prepare the vegetables: In a large bowl, mix the zucchini, parsnips, red onion, fennel, and garlic with the remaining tablespoon of olive oil. Season with black pepper to taste and mix well.
Roast the vegetables: Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are soft and lightly golden brown.
Finish the pork tenderloin: While the vegetables are roasting, place the skillet with the pork tenderloin in the oven and bake for an additional 15-20 minutes, or until the internal temperature of the meat reaches 63°C (145°F). Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing.
Serve: Slice the pork tenderloin into thin slices. Arrange the roasted vegetables on a serving platter and place the slices of pork tenderloin on top. Drizzle with lemon juice and garnish with fresh parsley.
This dish is not only delicious and nutritious but also easy to make and completely in line with the Caveman Code. Perfect for a healthy lunch or dinner!
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