Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Mince the rind of 1 whole preserved lemon finely and combine it in a small bowl with 2 tablespoons of olive oil, 1 teaspoon of caraway seeds, 1 teaspoon of dried marjoram, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to form a fragrant rub for the pork.

2. 2

   Pat the 1 kilogram of pork tenderloins dry with paper towels, then generously coat them all over with the prepared preserved lemon and caraway rub.

3. 3

   Peel and chop 500 grams of potatoes, 300 grams of carrots, 200 grams of parsnips, and 300 grams of celery root into roughly 2.5 cm pieces, then toss them in a large bowl with the remaining 3 tablespoons of olive oil, a pinch of salt, and a pinch of black pepper.

4. 4

   Preheat your oven to 200 degrees Celsius and arrange the seasoned pork tenderloins in the center of a large roasting pan, scattering the seasoned root vegetables around them.

5. 5

   Roast the pork and vegetables for 20 minutes to achieve a beautiful golden-brown sear and initial tenderness on the vegetables.

6. 6

   Reduce the oven temperature to 175 degrees Celsius, carefully pour 1/2 cup of chicken broth into the bottom of the roasting pan, and continue roasting for another 25-35 minutes, or until the pork reaches an internal temperature of 63 degrees Celsius and the vegetables are fork-tender, flipping the vegetables halfway through.

7. 7

   Remove the pork tenderloins from the oven, transfer them to a cutting board, cover loosely with foil, and let them rest for 10 minutes before slicing them into 2 cm thick medallions.

8. 8

   Serve the tender sliced pork medallions alongside the flavorful roasted root vegetables, drizzling any accumulated pan juices over the entire dish.