Itata Valley Recipe
Make Itata Valley Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Vegetable Sides
Method
Pork Tenderloin Preparation
- 1
- 2
Coat the Pork
Place the pork tenderloin in the marinade, ensuring it is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for better flavor.
- 3
Preheat Oven
Preheat your oven to 200°C (400°F).
- 4
Sear the Pork
In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Remove the pork from the marinade and sear it in the skillet for about 3-4 minutes on each side until golden brown.
- 5
Roast the Pork
Transfer the skillet to the preheated oven and roast the pork for about 20-25 minutes, or until the internal temperature reaches 63°C (145°F).
Vegetable Sides Preparation
- 6
Prepare the Vegetables
While the pork is roasting, prepare the asparagus and cherry tomatoes. Trim the ends of the asparagus and halve the cherry tomatoes.
- 7
Toss the Vegetables
In a bowl, combine the asparagus, cherry tomatoes, olive oil (1 tablespoon), balsamic vinegar (2 tablespoons), salt (0.5 teaspoon), and black pepper (0.5 teaspoon). Toss until the vegetables are well coated.
- 8
Roast the Vegetables
Spread the vegetables on a baking sheet and place them in the oven with the pork for the last 15 minutes of roasting.
Serving
- 9
Slice and Serve
Once the pork is done, remove it from the oven and let it rest for about 5 minutes before slicing. Serve the sliced pork tenderloin alongside the roasted asparagus and cherry tomatoes.
