Tenderloin with Roasted Veggies (Print Version)
# Ingredients:
→ For the Meat and Veggies
01 -
One large zucchini
02 -
Four big potatoes
03 -
A pork tenderloin, roughly 400g
04 -
Two large carrots
05 -
A handful of cherry tomatoes (10 or so)
06 -
One apple
07 -
One onion
08 -
A few small chunks of butter
→ For the Marinade
09 -
3 tablespoons of sweet soy sauce
10 -
1 teaspoon of wasabi
11 -
Salt and pepper
12 -
1 tablespoon of honey
→ For the Sauce
13 -
Half a teaspoon of wasabi
14 -
3 tablespoons of sweet soy sauce
15 -
A dash of water (about 3 tablespoons)
16 -
3 tablespoons of your favorite oil
17 -
A sprinkle of salt and freshly ground black pepper
# Instructions:
01 -
Slice the pork tenderloin in half. Combine the honey, sweet soy sauce, wasabi, and a touch of salt and pepper. Coat the pork well with the mixture and let it marinate in the fridge for at least 2 hours.
02 -
Dice the potatoes into small cubes, cut the carrots and zucchini into sticks, and slice the apple into wedges. Mix all the sauce ingredients together in a bowl to get the sauce ready.
03 -
Arrange the pork in a baking dish and spread the veggies around it. Take the leftover marinade and stir it into the sauce, then pour the mixture over the veggies. Top everything off with a few small butter chunks.
04 -
Bake at 240°C (high rack) for 15 minutes, then flip the meat and bake for another 15 minutes. Lower the heat to 200°C and continue cooking for 10 more minutes, making sure to baste everything frequently.
# Notes:
01 -
Marinating the pork long enough really boosts the flavor.
02 -
Don’t forget to keep basting during baking!