Roasted pork tenderloin with carrots
Pork tenderloin and carrots always go very well together. To get more of those important antioxidants from food, try to find carrots in different colours; yellow and very dark compliment nicely regular carrots. Here in France, those carrots are called carottes à l’anciennes, meaning that in the old times there was much more variety in our vegetables.
Any leftovers from the pork can be used next day in a salad.
2 servings
1 pork tenderloin, about 500- 600 g
About 6 carrots in different colours
2 tbsp. olive oil
1 tsp. dried Provençal herbs
½ tsp. Piment d’Espelette
For the sauce:
1 shallot, minced
1 clove garlic, minced
1 tbsp. olive oil
A pinch of Piment d’Espelette
150 ml white wine
1 tsp. tomato paste
2 tsp. balsamic vinegar
Fresh parsley to decorate
Preheat the oven to 200° C roast.
Wash the carrots and cut them into nice sticks, about 5 cm long and not too thin. Place the pork in a large oven-proof dish and the carrot sticks around it. Sprinkle with the Provençal herbs, Piment d’Espelette, and olive oil. Roast 45 minutes in 200° C. Cover if it gets too dark.
Meanwhile make the sauce. Sauté the shallot and garlic in olive oil over medium heat for 5- 10 minutes. Add the wine, Piment d’Espelette, tomato paste, and vinegar. Stir and let cook until reduced by half.
When the pork is cooked and the carrots are soft remove the roast from the oven. Slice the pork and divide on the plates. Divide the sauce over the slices and the carrots on the side. Decorate with chopped parsley.
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