Ingredients

• 1 pork tenderloin
• 2 tbsps vegetable oil
• 1 tsp salt
• 1 tsp black pepper
• 4 carrots
• 4 potatoes
• 2 onions
• 240 mls (1 cup) all-purpose flour
• 240 mls (1 cup) milk
• 2 eggs
• 2 tbsps beef drippings or oil

Instructions

1. Preheat the oven to 220°C (425°F).
2. Rub the pork tenderloin with vegetable oil, salt, and pepper. Place it in a roasting pan.
3. Peel and chop the carrots, potatoes, and onions into evenly sized chunks. Place them around the pork.
4. Roast the pork and vegetables in the preheated oven for 25-30 minutes, or until the internal temperature of the pork reaches 65°C (150°F).
5. While the pork and vegetables are roasting, prepare the Yorkshire pudding batter. In a bowl, mix together the flour, milk, and eggs until smooth.
6. Remove the pork from the oven and set aside to rest. Increase the oven temperature to 230°C (450°F).
7. Place a muffin tin or pudding mold in the oven with a bit of beef drippings or oil in each section. Heat until the oil is smoking hot.
8. Carefully pour the batter into the hot oil, filling each section about halfway. Bake for 20-25 minutes, or until puffed and golden.
9. Serve the sliced pork with roasted vegetables and Yorkshire puddings. Enjoy!

Notes

• This classic British dish pairs succulent roast pork with fluffy Yorkshire pudding and roasted vegetables.
• Ensure your oven is preheated for best results.