The recipe for marinated filet mignon and seasonal vegetables – archyde

Fall marks the start of the season for root vegetables and squash in all their forms. Here is a recipe for pork tenderloin (a delicious and inexpensive meat) accompanied by pumpkin and sweet potato. This one, once imported from hot and distant countries, now grows very well in metropolitan France and works wonders in all simmered dishes.

Sweet as its name suggests, sweet and moist, it is also delicious in fries, mashed potatoes, acras or parmentier. It's time to embrace this super “food” to fill up on beta-carotene, anthocyanins and a bunch of other superpowers!

Difficulty: easy

Time: 1 hour

Cost: 4 euros / pers.

The ingredients for 6 people

  • 2 well-raised pork tenderloins
  • 500 g sweet potato
  • 500 g of pumpkin

For the marinade:

  • 6 c. to s. olive oil
  • 2 tbsp. to s. homemade ketchup
  • 2 tbsp. to s. strong mustard
  • 2 tbsp. to s. organic soy sauce (yes, it exists!)
  • 2 tbsp. to s. honey
  • 2 tbsp. to s. wine vinegar
  • 2 cm of ginger
  • 2 cloves garlic
  • Salt and pepper

The steps in the recipe for marinated filet mignon and seasonal vegetables

1. The marinade

Peel the garlic and ginger, then grate them finely.

Gather all the marinade ingredients in a dish large enough to accommodate the fillets and vegetables, mix and it's done.

2. The fillets

Spread the fillets in the sauce and coat them well below.

Film the dish and leave it in the fridge for several hours, or even overnight.

3. And now the vegetables

Preheat the oven to 200 ° C.

Peel the sweet potatoes with a peeler, placing them on a cutting board, then cut them into fairly thin slices.

Cut the pumpkin, also into thin slices.

Collect the marinade in a bowl then add the vegetable slices around the tenderloins. Coat them with this sauce then bake the dish for 45 minutes of cooking.

Brush with marinade regularly, then serve piping hot.

Categories Cooking

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