Pork Tenderloin with Zucchini and Bell Pepper Vegetables
Ingredients
- 2 pork tenderloins, approx. 250g-300g each
- 200 g pork belly bacon
- 2 zucchini
- 2 bell peppers
- 3 red onions
- 250 g small tomatoes
- 1 handful fresh herbs, thyme, rosemary, oregano
- olive oil
- salt, pepper
Optional – fried capers
- 0.5 jar capers
- 150 ml neutral oil, or clarified butter
Nutrition per serving, approx.: 877 kcal58 g protein19 g carbs63 g fat5 g fiber
Estimates, calculated from the ingredients.
Instructions
- Halve the 2 zucchini lengthwise and cut them into slices just under 1 cm thick.
- Seed the 2 bell peppers and cut them into rough chunks.
- Peel the 3 red onions, halve them and cut them into wedges.
- Mix the cut vegetables and the 250 g small tomatoes in a bowl and season with plenty of olive oil, salt, pepper and oregano. Mix well and spread on a baking sheet lined with parchment paper, leaving the center free.
- Cut 200 g pork belly bacon into strips, fry until golden brown in a nonstick pan, then take it out and spread it over the vegetables.
- Preheat the oven to 180 °C (350 °F) conventional oven (top and bottom heat).
- Pat the 2 pork tenderloins dry and season with salt & pepper.
- Sear the tenderloins until crisp in the fat from the bacon. If you like, add one or two sprigs of rosemary or thyme to the pan.
- Place the pork tenderloin in the center of the baking sheet and cook everything together on the middle rack of the oven for 40 min.
- After the 40 min, take out the pork tenderloin, wrap it in aluminum foil and let it rest briefly.
- Optional: heat 150 ml neutral oil for the fried capers. Drain 0.5 jar capers, rinse with water and dry with a kitchen towel. Then fry them in the hot fat over medium heat for approx. 2-3 min until they open up and are crispy. Carefully lift them out with a skimmer and let them drain on paper towels.
- Slice the pork tenderloin diagonally and serve with the vegetables and the pan juices. Garnish with the capers if you like.
Tips
- When buying, make sure the tenderloins are the same size / thickness so they’re done at the same time.
- If the meat is still a little too pink when you cut into it, you can drizzle the slices with the hot pan juices and/or let them finish cooking a little in the switched-off oven.
- Instead of the fried capers, a fresh pesto also goes well with it.
- A salad and fresh baguette go perfectly with it.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Pork Tenderloin with Zucchini and Bell Pepper Vegetables
Which vegetables go well besides zucchini and bell peppers?
Red onions and small tomatoes are always part of it for me. But you can also put eggplant, fennel or mushrooms on the baking sheet – the main thing is that the pieces are about the same size.
What are fried capers?
Capers are briefly fried in hot oil until they burst open and turn crispy. They’re an optional topping and give the dish a salty, crunchy note. You can find out more about capers on Wikipedia.
How many people is this dish suitable for?
This sheet pan dish is ideal when there’s little time but lots of hungry people at the table. You’ll find more ideas for that under For the Family.
How do I store the sheet pan pork tenderloin with vegetables?
Store the pork and vegetables in an airtight container in the fridge. They keep for 2 to 3 days. Reheat everything covered in the oven or briefly in a skillet. If heated too long, the tenderloin dries out.
Can I freeze the pork tenderloin with sheet pan vegetables?
You can freeze the tenderloin in slices, well wrapped, for about 3 months. The zucchini and bell peppers get quite soft after thawing, though. Thaw everything overnight in the fridge, then reheat it.
