What To Know
- Whether you’re looking for something light and refreshing or hearty and comforting, there’s a vegetable side dish out there to complement your pork tenderloin dish.
- Reduce heat to low and simmer for 15-20 minutes, or until the fennel is tender and the liquid has reduced by half.
- Pork tenderloin is a versatile cut of meat that can be paired with a variety of flavors and textures.
Pork tenderloin is a succulent and versatile cut of meat that pairs perfectly with a variety of vegetable side dishes. Whether you’re looking for something light and refreshing or hearty and comforting, there’s a vegetable side dish out there to complement your pork tenderloin dish.
Asparagus with Lemon-Herb Butter
Ingredients:
- 1 pound asparagus spears, trimmed
- 1/4 cup unsalted butter, softened
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
1. Steam or boil the asparagus spears until tender-crisp.
2. In a small bowl, combine the butter, parsley, chives, lemon juice, salt, and pepper.
3. Toss the asparagus spears with the lemon-herb butter.
Roasted Brussels Sprouts with Balsamic Glaze
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the Brussels sprouts with the olive oil, salt, and pepper.
3. Roast for 20-25 minutes, or until tender and browned.
4. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer and cook until reduced by half.
5. Drizzle the balsamic glaze over the roasted Brussels sprouts.
Creamy Mashed Cauliflower
Ingredients:
- 1 head of cauliflower, cut into florets
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1/4 cup sour cream
- Salt and pepper to taste
Instructions:
1. Boil the cauliflower florets until tender.
2. Drain the cauliflower and mash until smooth.
3. Stir in the milk, butter, sour cream, salt, and pepper.
4. Serve warm.
Grilled Zucchini with Lemon and Parmesan
Ingredients:
- 1 zucchini, sliced into 1/2-inch thick rounds
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
1. Preheat a grill to medium-high heat.
2. Brush the zucchini slices with the olive oil.
3. Grill for 2-3 minutes per side, or until tender and slightly charred.
4. Sprinkle with the lemon juice, Parmesan cheese, salt, and pepper.
Roasted Carrots and Parsnips
Ingredients:
- 1 pound carrots, peeled and chopped
- 1 pound parsnips, peeled and chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the carrots and parsnips with the olive oil, thyme, salt, and pepper.
3. Roast for 20-25 minutes, or until tender and browned.
Braised Fennel with Orange
Ingredients:
- 1 bulb fennel, thinly sliced
- 1 orange, zested and juiced
- 1/2 cup chicken broth
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
1. Heat the olive oil in a skillet over medium heat.
2. Add the fennel and cook until softened.
3. Stir in the orange zest, orange juice, chicken broth, honey, salt, and pepper.
4. Reduce heat to low and simmer for 15-20 minutes, or until the fennel is tender and the liquid has reduced by half.
Apple and Onion Chutney
Ingredients:
- 1 apple, peeled and diced
- 1 onion, diced
- 1/2 cup vinegar
- 1/4 cup sugar
- 1/4 cup raisins
- 1 tablespoon chopped fresh cilantro
- Salt and pepper to taste
Instructions:
1. Combine all ingredients in a saucepan.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chutney has thickened.
The Perfect Pairing
No matter which vegetable side dish you choose, you’re sure to have a delicious and satisfying meal. Pork tenderloin is a versatile cut of meat that can be paired with a variety of flavors and textures. So experiment and find the side dish that best suits your taste buds.
FAQ
1. What is the best way to cook pork tenderloin?
Pork tenderloin should be cooked to an internal temperature of 145°F (63°C). You can grill, roast, or pan-fry pork tenderloin.
2. How long do I need to marinate pork tenderloin?
Pork tenderloin can be marinated for up to 24 hours. However, even a short marinade of 30 minutes will help to add flavor to the meat.
3. What are some other good vegetable side dishes for pork tenderloin?
Some other good vegetable side dishes for pork tenderloin include roasted potatoes, green beans, and corn on the cob.
