Another fall savory dish : BBQ roasted garlic & peppercorn pork tenderloin + roasted purple potatoes , apple , celeriac (celery root), Brussels sprouts & shallots with thyme & rosemary + kimchi – good in your tummy & for your tummy
Recipe:
Roasted veggies: slice the purple potato into 1/4” rounds, peel and slice the celeriac (celery root), quarter the Brussels sprouts, deseed apple and cut into 1/3” pieces, chop the shallot into 1/3” pieces. Toss all with avocado or olive oil and season with garlic salt, thyme and rosemary. Roast in the oven at 400 for approx. 45 minutes (depending on your oven – start watching them at 35 minutes).
Pork tenderloin: I used peppercorns garlic tenderloin from Trader Joe’s but you can marinate your own. Season the meat with some Himalayan pink salt. Heat up an iron skillet on medium to medium-high. Add a little oil if your iron skillet is not well seasoned. Sear the pork loin for 3 minutes on each side. Add the BBQ sauce (I used @kinderssauce organic roasted garlic BBQ sauce) and throw in the oven at 400 for approx. 12-15 minutes until meat reaches 145 degrees (if you don’t have a meat thermometer, get one! – they are so useful. I recommend a digital one.).
Take the pork loin out promptly once it reaches 145. Take the pork out of the skillet and let rest on a cutting board for 8-10 minutes. This will ensure the meat is juicy. If you cut it up right away, the juices will all run out and you will end up with dry pork. ☹️
Serve the pork with the roasted veggies & some kimchi.
Enjoy!
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