Pasta with pork tenderloin and roasted vegetables

Cut the vegetables (pumpkin, beetroot, bell pepper) into slices or cubes and place them on a baking sheet lined with parchment paper.

Brush them with half of the rapeseed oil, sprinkle with dried oregano and salt. Bake in a preheated oven at 200 °C for about 20 minutes, until tender.

Cut the pork tenderloin into medallions, season with salt and pepper. In a pan, cook them in the remaining oil for about 4 minutes per side over medium heat, until juicy.