Roasted pork tenderloin, heirloom vegetables and cranberry sauce

Ingredients (for 4 people)

For the cranberry sauce

• 250g fresh or frozen cranberries
• 2 oranges (the zest of 1 orange and the juice of 2 oranges)
• 1/2 cup brown sugar
• salt/pepper to taste
• 1 teaspoon of rosemary

For the pork tenderloin

• 2 trimmed pork fillets
• 1 yellow onion, chopped
• 1 cup vegetable broth
• 30 ml olive oil
• salt/pepper to taste

For old vegetables

• 1 sweet potato, cut into cubes
• 2 parsnips, cut into cubes
• 1 red onion, chopped
• 10 ml garlic powder
• 5 ml of herbs of Provence
• 45 ml olive oil
• salt/pepper to taste

Preparation for cranberry sauce

This sauce can be prepared in advance and can even be frozen.

1. Place all the ingredients in a saucepan: the washed fresh cranberries, 1/2 cup of brown sugar, the zest of one orange, the juice of the two oranges, and the spoonful of rosemary. Season with salt and pepper.
2. Let it cook over medium heat for about fifteen minutes, until the cranberries are stewed. Stir occasionally.
3. At the end of cooking, adjust the seasoning to your taste. Set aside.

Preparing old vegetables

1. Preheat oven to 350°F / 180°C.
2. In a bowl, add the sweet potato and parsnip cubes, red onion, garlic powder, herbes de Provence, and olive oil. Season with salt and pepper and mix with a spatula.
3. Arrange the vegetables on a baking sheet lined with parchment paper or a silicone mat.
4. Bake for about 45 minutes. Check the vegetables are cooked by stirring occasionally. They should be tender and candied. Feel free to add a little olive oil throughout the cooking time if necessary.

Preparing the pork tenderloin

1. In a casserole dish, heat 30 ml of olive oil.
2. Mark the pork fillets on all sides then set the meat aside on a plate.
3. In the same casserole dish, caramelize the chopped onion.
4. Deglaze with vegetable broth.
5. Add the pork fillets and cook, covered, for about 30 minutes over medium heat.

Dressage

1. Cut the pork fillets into slices.
2. On a serving platter, arrange the roasted vegetables and then the pork slices.
3. Drizzle with a little cooking juice.
4. Serve with warmed cranberry sauce.