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!
Time: 1 hour
Cost: 4 euros / pers.
The ingredients for 6 people
For the marinade:
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.