Oven-roasted pork tenderloin with potatoes, onions, and spiced sauce
Roast pork tenderloin in the oven with potatoes, onions and spices, and prepare the cream, mustard and paprika sauce separately while it cooks. The recipe serves 4 and lists 15 minutes of preparation and 30 minutes of cooking. Potato size affects cooking time, so avoid cutting the pieces too thickly.
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Preparation 15 min
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Baking 30 min
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Servings 4
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Level Débutant
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Energy ≈ 560 kcal / serving
Ingredients
For the Pork and Vegetables
For the Sauce
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Preparation steps
Preparation of the Pork Tenderloin and Vegetables
- Baking information
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Temperature200°C
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Heat rotary
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Baking time 30 min
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Preparation of the Sauce
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Oven-roasted pork tenderloin with potatoes, onions, and spiced sauce
Roast pork tenderloin in the oven with potatoes, onions and spices, and prepare the cream, mustard and paprika sauce separately while it cooks. The recipe serves 4 and lists 15 minutes of preparation and 30 minutes of cooking. Potato size affects cooking time, so avoid cutting the pieces too thickly.
Ingredients
For the Pork and Vegetables
- Pork tenderloin : 1
- Potatoes : 1 kilograms
- Onions : 2
- Garlic Cloves : 3
- Olive oil : 2 tablespoons
- Paprika powder : 1 teaspoon
- Cumin Powder : 1 teaspoon
- Cilantro (Powder) : 1 teaspoon
- Herbs of Provence : 1 teaspoon
- Salt : 1 pinch
- Pepper : 1 pinch
For the Sauce
- Chicken broth : 200 milliliters
- Whipping cream 30% : 100 milliliters
- Mustard : 1 tablespoon
- Paprika powder : 1 teaspoon
- Pepper : 1/2 teaspoon
- Unsalted butter : 1 tablespoon
Preparation steps
Preparation of the Pork Tenderloin and Vegetables
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Preheat the oven to 200°C (392°F). Prepare a baking sheet or oven-safe dish.
Arrange the potato wedges and onion slices in the dish, then add the minced garlic.
Drizzle with olive oil, sprinkle half of the paprika, cumin, coriander, herbes de Provence, salt, and pepper. Toss to coat evenly. -
Rub the pork tenderloin with one tablespoon of olive oil.
Sprinkle the remaining spices (paprika, cumin, coriander) along with salt and pepper evenly over the meat.
Place the pork tenderloin in the center of the dish, on top of the vegetables.
Roast in the oven for 25 to 30 minutes, or until the pork reaches an internal temperature of 63°C (145°F) for a pink center.
Flip the vegetables halfway through cooking for even browning. - Temperature: 200°C
- Heat: rotary
- Baking time: 30 min
Preparation of the Sauce
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While the pork is cooking, melt the butter in a small saucepan over medium heat.
Add the mustard and paprika, then deglaze with the broth.
Simmer for about 5 minutes to slightly reduce the liquid.
Stir in the heavy cream, mix well, and adjust the seasoning with salt and pepper.
Keep warm. -
Let the pork tenderloin rest for 5 minutes after removing it from the oven before slicing.
Serve the pork slices alongside the roasted potatoes and onions, drizzled with the sauce.
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