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🍽️ BBQ Pork Tenderloin with Hasselback Potatoes and Carrot Lime Slaw

533 kcal · 30 min · 4 servings

BBQ Pork Tenderloin with Hasselback Potatoes and Carrot Lime Slaw Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 °C (convection). Wash the pork tenderloin, pat it dry, rub it thoroughly with salt and pepper, and set it aside to come to room temperature.
  2. 2. Clean the potatoes and slice them at intervals of about 0.3 cm, but do not cut all the way through. Place the potatoes between two wooden spoons and slice them so that the bottom remains intact.
  3. 3. Toss the potatoes on a baking sheet with 2 tbsp oil, season with salt, and place them on the sheet with the cut side facing up. Leave some space for the meat and bake the potatoes in the oven for about 25–30 minutes.
  4. 4. Heat 1 tbsp oil in a pan over high heat and sear the tenderloin all around for about 2 minutes until golden brown. Meanwhile, mix barbecue sauce, honey, and vinegar in a small bowl for the glaze.
  5. 5. Remove the seared pork tenderloin from the pan, generously brush the surface with the barbecue glaze, and finish cooking it in the oven on the sheet with the potatoes for about 12 minutes. Reserve the remaining glaze.
  6. 6. Meanwhile, halve the lime and squeeze out the juice. Mix 1 tbsp lime juice with sugar and oil in a bowl.
  7. 7. Peel the carrots and shave them into thin strips using a vegetable peeler. Wash the parsley, shake it dry, pluck the leaves from the stems, and chop them roughly. Mix both in the bowl with the dressing.
  8. 8. Remove the BBQ pork tenderloin and Hasselback potatoes from the oven. Slice the meat and serve everything together with the carrot-lime slaw on plates. Serve the remaining barbecue sauce as a dip. Enjoy your meal!

Nutrition per serving