Pork tenderloin with roasted vegetables

Pork shoulder with roasted vegetables is a classic recipe, loved by many, that combines the rich flavors of pork with the freshness of vegetables. This dish is not only delicious but also simple, making it perfect for a family dinner or a special occasion. Additionally, baking allows the ingredients to blend harmoniously, creating a savory and comforting meal.

Total preparation time: 1 hour and 15 minutes
Preparation time: 15 minutes
Baking time: 1 hour
Number of servings: 4

Ingredients:
- 1 kg pork shoulder (choose a piece with a bit of fat for better flavor)
- 4 medium potatoes
- 2 carrots
- 1 bell pepper (you can choose between red, yellow, or green)
- 2 green onions
- 2-3 green garlic stalks
- 200 ml tomato paste or tomato juice
- 4-5 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Water (enough to cover the ingredients, about 300 ml)

Preparation:

1. Preparing the ingredients:
Start by washing the pork shoulder well under cold running water. Cut the meat into cubes of about 3-4 cm, so it cooks evenly. This step is crucial for achieving a tender texture, so don't rush!

2. Cleaning and cutting the vegetables:
Peel the potatoes, carrots, and onions. Cut the potatoes into large cubes, the carrots into rounds, and the bell pepper into strips. The green onions and garlic can be chopped finely. These vegetables not only add color to the dish but also a delicious aroma.

3. Preparing the baking dish:
Grease a baking dish with olive oil or butter, according to your preference. Arrange the chopped vegetables evenly on the bottom of the dish. Add the pieces of pork on top of them.

4. Seasoning:
In a small bowl, mix the tomato paste or tomato juice with salt, pepper, thyme, basil, and garlic powder. Pour this mixture over the meat and vegetables, ensuring everything is well coated.

5. Adding water:
Pour water into the dish, making sure to cover all the ingredients. This will help create a delicious sauce during baking.

6. Covering and baking:
Cover the dish with aluminum foil to retain moisture. Place the dish in a preheated oven at 180°C. Bake for 30 minutes.

7. Finishing the dish:
After 30 minutes, remove the aluminum foil and let the dish bake for another 45 minutes, until the meat is tender and the vegetables are cooked and slightly caramelized at the edges. You can check if the meat is done by piercing it; the juices should run clear.

8. Serving:
Once the pork shoulder with vegetables is ready, take the dish out of the oven and let it rest for 5-10 minutes before serving. You can garnish with freshly chopped parsley for an extra touch of color and flavor.

Practical tips:
- Choosing the meat: A pork shoulder with a moderate amount of fat will greatly enhance the final flavor. The fat will melt during baking, bringing juiciness and flavor.
- Variability: You can add other vegetables, such as zucchini or eggplant, to vary the recipe. You can also experiment with different spices, such as paprika or curry, to give it an aromatic twist.
- Pairing with drinks: This dish pairs excellently with a dry white wine or a pale ale, which will complement the flavors of the pork.

Nutritional benefits:
Pork shoulder is a good source of protein, while the vegetables provide essential vitamins. This recipe is not only delicious but also nutritious, offering a balanced meal.

Frequently asked questions:
- Can I use chicken instead of pork? Yes, but the baking time will be reduced; chicken cooks faster.
- Can the recipe be prepared in advance? Sure! The dish can be cooked a day ahead and reheated in the oven to regain its flavor.

Conclusion:
Pork shoulder with roasted vegetables is a versatile, accessible, and flavorful recipe. Ideal for any occasion, it is perfect for sharing with loved ones. Enjoy every bite and cherish the time spent in the kitchen!

 Ingredients: pork meat potatoes carrots peppers green onion green garlic tomato paste/tomato juice spices (salt, pepper, thyme, basil, granulated garlic) oil

 Tags:  pork pulp vegetables