This is one of my favorite meals so far! It is as good as it looks!
Let’s start marinating the pork. Original recipe is here, but I already modified it to my tasting:
Ingredients – Pork
Marinade:
1/4 cup olive oil
1/8 cup lemon juice freshly squeezed
1/8 cup soy sauce
2 tbsp liquid honey
1 tbsp maple syrup (I use amber)
1 garlic clove minced (or more for taste)
1 pork tenderloin
Instructions
Combine all marinade ingredients together.
Place the tenderloin in a ziplock and pour marinade over top. Seal the bag then massage the pork to coat it with marinate.
Refrigerate for at least 2-3 hours (the longer the better).
Preheat your BBQ to 350 F. Cook the pork on the grill until the internal temperature reaches 140 F (around 10 min on each side).
If by mistake you let the pork longer on the grill and the temperature is higher inside, remove the pork and serve immediately. Otherwise, remove the pork from the grill, put in a plate/bowl and cover with aluminum foil for 10min. The internal temperature will rise to over 145F.
Ingredients for veggies
Choose your favorite season veggies. Here is what I had in the fridge (celery root, potatoes, beets, Jerusalem artichokes, parsnip and red onions).
Instructions
Preheat the oven to 425 F.
Cut the veggies in large cubes (about 1 to 1 1/4-inch cubes). Don’t cut them too small, as they will shrink during baking.
Place all the cubes in a cookie pan on a parchment paper.
In a small pot, mix 3 tbsp olive oil with 1 1/2 tsp of Herbamare (Herbed Sea Salt). Drizzle on the veggies, then toss well. Add fresh paper to taste and some parsley (fresh would be better probably).
Bake for 15min. With a metal spatula turn the veggies to make sure they roast evenly. Bake for another 10 to 20min, until the veggies are tender.
Serve immediately with the sliced pork.
Bon appetit!
My journey in the kitchen 