Colchagua Valley Recipe
Make Colchagua Valley Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Vegetable Side
Method
Marinating the Pork
- 1
- 2
Marinate the Pork
Place the pork tenderloin in a resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Cooking the Pork
- 3
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 4
- 5
Roast the Pork
Transfer the seared pork to a roasting pan. Pour the remaining marinade over the pork and roast in the preheated oven for about 20-25 minutes or until the internal temperature reaches 63°C (145°F). Let it rest for 5-10 minutes before slicing.
Preparing the Vegetable Side
- 6
Roast the Vegetables
While the pork is roasting, toss the trimmed asparagus and halved cherry tomatoes with balsamic vinegar, salt, and black pepper in a bowl.
- 7
Bake the Vegetables
Spread the vegetables on a baking sheet and place them in the oven (you can add them during the last 10-15 minutes of the pork's cooking time). Roast until tender, about 10-15 minutes.
Serving the Dish
- 8
Slice and Serve
Once the pork has rested, slice it into medallions. Serve alongside the roasted asparagus and cherry tomatoes. Drizzle any remaining juices from the roasting pan over the pork for added flavor.
