Cumin-spiced pork tenderloin with root vegetables
I love tenderloin because it's relatively lean meat that tastes great hot or cold and can last for days. This is a new twist on my standards salt & pepper roast recipe. Serves 4-6
Cumin-spiced pork tenderloin with root vegetables
I love tenderloin because it's relatively lean meat that tastes great hot or cold and can last for days. This is a new twist on my standards salt & pepper roast recipe. Serves 4-6
Cooking Instructions
- 1
Combine cumin, coriander, granulated/ground garlic, sea salt and black pepper.
- 2
Pat pork tenderloin dry with paper towels. Apply spice mix to the meat generously to create a crust.
- 3
Heat a large skillet over medium-high heat and melt bacon (or other) fat in it.
- 4
Place pork tenderloins in the skillet and sear on all sides for approximately 2 minutes per side.
- 5
Place the onions, crushed garlic, orange segments, and pomegranates seeds (optional) in a large roasting dish. Add pork tenderloin on top.
- 6
Roast for 30-40 minutes or until the internal temperature of the pork reaches 60C/ 145F. Vegetables can often taken an additional 10-15 minutes. If you need to continue to roast vegetables until they are soft and pork is done, simply remove the pork and set it aside as otherwise it will get too dry.
- 7
Slice the tenderloin diagonally with a sharp knife and serve over roasted vegetables.
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