Paprika Pork & Olive Roast

Method

1. 1

   Prep the tray ingredients

   On a cutting board, cut the potato, bell pepper, and onion as noted; grate the garlic, drain the olive, trim and pat dry the pork tenderloin, and cut the lemon into wedges.
2. 2

   Season the vegetables

   Toss the potato, bell pepper, onion, garlic, and olive oil on a rimmed baking sheet with the smoked paprika, oregano, 1 tsp salt, and several grinds of black pepper; spread them into one layer.

   3 min

   Tip: Keep the potato pieces small so they roast through with the pork.

3. 3

   Roast pork and vegetables

   Set the pork tenderloin among the vegetables on the rimmed baking sheet. Roast in a 220°C oven, turning the vegetables once halfway through, and check the pork temperature near the end.

   30 min

   Tip: If the pork reaches temperature before the potatoes soften, transfer it to rest and return the tray to the oven.

4. 4

   Rest the pork

   Move the pork tenderloin to a cutting board and let it rest while the vegetables stay on the baking sheet.

   5 min
5. 5

   Taste and serve

   Slice the pork and arrange it with the vegetables on a serving platter. Squeeze lemon over the meal, taste the vegetables, and adjust with salt and black pepper.