Roasted Pork Tenderloin with Squash

Roasted Pork Tenderloin with Squash : instructions

• Preparing the vegetables
  • 1
    Preheat the oven to 200°C.
    Wash, dry, and cut the squash in half lengthwise. Remove the seeds and stringy parts. Cut the flesh into slices.
  • 2
    Brush the slices with olive oil using a pastry brush if you have one, and arrange them in a single layer on a baking mat or, if you don’t have one, on the oven rack lined with parchment paper.
    Season with salt and pepper.
  • 3
    Wash and peel the potatoes. Cut the larger ones in half.
    Place them in a bowl with the oil, salt, and pepper.
    Toss to coat, then transfer them to a baking dish.
  • 4
    Bake the squash and potatoes for 30 minutes.
• Preparing the filet mignons
  • 5
    Peel and chop the onion and the garlic (with the germ removed).
    Heat the butter in a Dutch oven.
    Brown the tenderloins for 10 minutes, turning them regularly.
    Remove the meat from the Dutch oven.
  • 6
    Add the chopped onion and garlic, season with salt and pepper, and let them soften and brown over low heat for 5 minutes, then pour in the white wine.
    Let it reduce for 3 minutes, then stir in the broth.
    When the liquid is simmering, return the fillets to the pot.
    Cover and simmer for 30 minutes over low heat.
  • 7
    Whisk together the honey, soy sauce, mustard, ginger, and ground coriander.
    Remove the tenderloins from the casserole dish and pour in the honey mixture.
    Let it reduce for 5 minutes, scraping up the pan juices as you go.
  • 8
    Cut the meat into thick slices, drizzle with sauce, and serve with the squash and roasted potatoes.