Pork tenderloin is a wonderful cut of meat, especially as leftovers. Even after reheating, the meat stays moist and tender. The flavors in this dish are simple but very satisfying. It's one of the few dishes I make that require little prep and active cooking time. This meal is also a great way to introduce a new vegetable to your family - parsnips. A relatively neutral root vegetable, parsnips are a great carrier of flavors. My favorite element of this dish is the orange segments. After cooking with the pork and parsnips, their sweetness is replaced by a savory note and has a great complementary texture. This recipe is straight out the cookbook, Practical Paleo - a great resource for anybody new to the diet.
Just look at that perfectly browned spice crust
Prep time: 15 minutes
Active cooking time: 10 minutes
Inactive cooking time: 1 hour
Equipment needed:
large skillet
13x9 roasting pan
Ingredients:
1 tbsp cumin
1 tbsp coriander
1 tbsp garlic powder
1 tsp sea salt
pepper to taste
2 pork tenderloins
2 tbsp cooking fat
2 onions, sliced
4 parsnips, peeled and chopped
2 cloves garlic, minced
1 large orange, peeled and segmented
seeds of 1 pomegranate (approx. 1/4 cup)
Veggies, post-roast
Directions:
1. Preheat oven to 375°.
2. Combine all spices in a small bowl.
3. Pat pork tenderloins dry using paper towels and apply spice blend liberally to all sides.
4. Heat cooking fat in large skillet over medium-high heat and sear the tenderloins on all sides (approx. 2-3 minutes per side).
5. Add the onions, parsnips, orange segments and pomegranate seeds to the roasting pan and top with the seared tenderloins. Cook in the oven for 30-40 minutes (when the internal temperature of the pork reaches 145°). Remove the tenderloins and rest them, covered in foil. Continue to cook the vegetables for another 10-15 minutes.
6. Slice the pork diagonally (on the bias) and serve with the vegetables.
Ta-da!
Happy nomming!
