Pasta with pork tenderloin and roasted vegetables

Preheat the oven to 200 °C. Cut the Hokkaido pumpkin, beetroot, and bell pepper into slices or cubes. Place them on a baking tray lined with baking paper.

Brush the vegetables with about half the amount of rapeseed oil (using a pastry brush). Sprinkle with Herbs de Provence and salt, then bake for about 20 minutes until tender.

Meanwhile, cut the pork tenderloin into medallions. Season them with salt and pepper. Heat the remaining oil in a pan and fry the meat over medium heat for about 4 minutes on each side, until well-cooked and browned.