Honey Lime Marinated Pork Tenderloin with Roasted Celeriac & Fresh Greens
about 1 hr
About this Recipe
By: Morgana Jane
Savory, delicious, and so easy! This dinner takes about an hour to prepare, but most of that time is downtime, so you can get cooking and then put your feet up.
1 ¼ lb pork tenderloin, sliced into half inch rounds
¼ c olive oil
1 tbsp garlic granules
2 tbsp honey
1 lime, zested, then juiced
¼ c cilantro, roughly chopped
½ – 1 tsp chili flakes
1 tsp salt
15 cracks black pepper
Roasted Celeriac Root
1 large celeriac root, cubed (1” or smaller)
Drizzle of olive oil
Sprinkle of salt & pepper
Tomato Onion Walnut Salad
- 1 c cherry tomatoes, each one sliced into 3 or 4 rounds
- ½ red onion, finely chopped
- ½ c parsley, roughly chopped
- ¼ c walnuts, roughly chopped
- Drizzle of olive oil
- Splash of balsamic vinegar
- ½ tsp salt
- 10 cracks black pepper
- Sprinkle of garlic granules
- 2 c salad greens
This marinated tenderloin is tender, flavorful, and satisfying, and the meal features roasted celeriac rather than potatoes – always amazing and a great way to change things up.
Step by Step Instructions
Place the pork rounds, salt, pepper, garlic granules, olive oil, honey, lime juice and zest, chili flakes, and chopped cilantro into a large bowl. Toss to combine until the pork is evenly coated, then set aside and let the pork marinate while the celeriac is in the oven.
Set the oven to 350° and line a baking sheet with parchment. Place the celeriac cubes into a bowl with a drizzle of olive oil, a sprinkle of garlic granules and a generous sprinkle of salt and pepper. Toss until the celeriac is evenly coated then turn the cubes onto the baking sheet in a single layer and pop them into the oven for 35 – 45 minutes, until they are tender and golden. Roasting time will vary depending on the size of the cubes.
Once the celeriac is in the oven give the pork a stir and get the tomato salad going.
Place all salad ingredients into a bowl and mix until evenly combined. Set aside.
When there are about 10 minutes remaining for the celeriac place a large cast iron pan over medium high heat. When the pan is good and hot add the pork rounds in a single layer along with any excess marinate left in the bowl and cook the pork for 5 -6 minutes per side until it is crispy on the edges and cooked through to an internal temperature of at least 145°.
When everything is done share the salad greens over 4 plates. Serve the tomato salad over the greens and share the pork and roasted celeriac along side, then sit down and enjoy the fabulous savory flavors of tonight’s amazing dinner!
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