Tender roast pork with vegetables, herbs and roast sauce

Tender roast pork with vegetables

Portions: 8 persons | Preparation time: 55 minutes

A side of Brussels sprouts and carrots and a sweet balsamic and maple syrup roast sauce make a great addition to tender baked .

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Tender roast pork with vegetables
Tender roast pork with vegetables

Portions: 8 persons | Preparation: 55 minutes

A side of Brussels sprouts and carrots and a sweet balsamic and maple syrup roast sauce make a great addition to tender baked .

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Bake | Menu: Meat dishes | Cuisine: German cuisine

Ingredients

  • 5 carrots
  • 450 g Brussels sprouts
  • 2 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  • 450 g pork tenderloin
  • 2 sprigs rosemary
  • 3 tbsp balsamic vinegar
  • 55 g maple syrup

Instructions

  1. Preheat the oven to 190 ° C.
  2. Cut the carrots into large pieces and mix with the Brussels sprouts in a bowl.
  3. Mix with salt, pepper and oil.
  4. Line a baking tray with foil and line the Brussels sprouts with the Lay out the carrots.
  5. Leave the center free for the meat.
  6. Place the meat in the center of the baking sheet.
  7. Salt and pepper the roast pork and place sprigs of rosemary on top.
  8. Bake the roast for 40 minutes at 190°C.
  9. Let the meat rest for 5-10 minutes before slicing.

For the sauce

  1. In a small saucepan, combine the remaining 2 tablespoons olive oil with the balsamic vinegar and maple syrup.
  2. Simmer the sauce over medium-high heat for about 3-4 minutes Heat for minutes until the sauce thickens.
  3. Spread the sauce over the roast pork and cut into pieces.

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Utensils

  • bowl
  • cutlery
  • pot