Lunch
Seared Pork Tenderloin with Shallot Pan Sauce & Roasted Root Vegetables
A lean pork tenderloin seared in a hot pan until golden, rested, then sliced. The pan is deglazed with white wine and stock to build a silky shallot and Dijon sauce. Roasted beets, parsnips, and celeriac complete the plate—intermediate cooking at its most approachable.
521cal per serving
38gprotein
28gcarbs
24gfat
15min prep 25min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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