Pork Tenderloin with Roasted Vegetables
with potato salad & chives
Today, you'll make a variation of ratatouille by alternating layers of tomato, eggplant and courgette. This means it'll look extra pretty - just like in the film!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Tomato
⅓ piece
Courgette
½ piece
Eggplant
250 g
Potatoes
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
2.5 g
Fresh chives
(May be present: Selderij)
1 piece
Garlic
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
1 teaspoon
Balsamic vinegar
½ tablespoon
White wine vinegar
½ tablespoon
[Plant-based] butter
1 tablespoon
Olive oil
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the pork tenderloin out of the fridge and allow to reach room temperature. Preheat the oven to 200°C. Slice the tomato, courgette and eggplant into rounds of no more than 0.5cm thickness. Crush or mince the garlic.
Boil plenty of water in a pot or saucepan for the potatoes. Line an oven dish with parchment paper. Arrange the courgette, eggplant and tomato slices alternately in the dish, overlapping them. In a small bowl, combine the garlic with the olive oil, balsamic vinegar and Sicilian herbs, then drizzle this over the vegetables. Season with salt and pepper, then loosely cover the oven dish with aluminium foil. Roast for 25 minutes, then remove the foil and return the oven for a further 10 - 15 minutes.
Wash or peel the potatoes and cut into rough pieces, then boil for 12 - 15 minutes, covered. Drain and rinse under cold water, then set aside.
Tip: make sure the potatoes have cooled completely, otherwise the potatoes will absord the dressing and the salad will be less creamy.
Season the pork tenderloin with salt and pepper. Melt the butter in a frying pan over medium-high heat and fry the pork for 10 - 13 minutes until evenly browned. Remove from the pan and allow to rest under aluminium foil until serving. Finely chop the chives in the meantime.
In a salad bowl, combine the mayonnaise with the white wine vinegar and the chives. Transfer the cooled potatoes to the bowl, season to taste with salt and pepper and then mix well to combine.
Serve the potato salad with the roasted vegetables. Serve with the pork tenderloin.
Did you know... this recipe is low in salt but rich in potassium, thanks to the courgette and potatoes. Both of these vegetables promote healthy blood pressure.
