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Week of 11/30/20

Spice-Rubbed Pork Tenderloin
with roasted cauliflower and squash

Active: 30 min Total: 45 min
Original GF Paleo Vegetarian
Spice-Rubbed Pork Tenderloin
The spice rub on the pork in this cool weather-inspired meal is a great fit with the cozy flavors (and aromas) of roasted vegetables. This meal was last featured in 2016.
Proteins
Pork, non-ground
Cuisines
European - Mediterranean
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66

Ingredients

Metric
Servings:
4
Roasted Cauliflower and Squash:
  • Squash, butternut - 1 lb , cubed
  • Cauliflower - 1 lb , chopped
  • Ginger, fresh - 1/2 tsp , grated
  • Nuts, pecans - 1/3 cup , chopped
  • Oil, olive - 1 Tbsp
  • Vinegar, red or white wine - 1 tsp
  • Cranberries, dried - 1/4 cup
  • Cheese, feta - 4 oz , crumbled
Spice-Rubbed Roasted Pork Tenderloin:
  • Brown sugar - 1 Tbsp
  • Garlic powder - 2 tsp
  • Cumin - 1 tsp
  • Paprika - 1 tsp
  • Thyme, dried - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Pork tenderloin - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 3/4 cup (sub white wine)
  • Foil - for roasting

Prep

  1. Make spice rub - Combine sugar, garlic powder, cumin, paprika, thyme, salt, and pepper. (Can be done up to 5 days ahead)
  2. Squash / Cauliflower / Ginger / Pecans - Prep as directed. Combine squash and cauliflower. Store ginger and pecans in their own containers. (Can be done up to 5 days ahead)
  3. Pork tenderloin - Rub pork on all sides with spice rub and tenderize with a fork. (Can be done up to 1 day ahead)

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Make

  1. Heat oven to 425F / 218C.
  2. Spread squash and cauliflower out on a sheet pan in a single layer (use two sheet pans if needed to prevent overcrowding). Toss with olive oil, vinegar, and ginger. Season with some salt and pepper.
  3. Roast vegetables, flipping with a spatula halfway through cooking, until tender, 30 to 35 minutes.
  4. Once vegetables are roasting, heat a skillet over medium heat. Add pecans and toast in the dry skillet, stirring constantly, 2 to 3 minutes. Set pecans aside and return skillet to heat.
  5. To skillet, add cooking oil and then pork to heated oil. Sear on both sides for 2 to 3 minutes each, until golden brown.
  6. Pour stock around pork, cover loosely with foil, and bake in the oven for 14 to 16 minutes or until pork reaches 145F / 63C degrees.
  7. Transfer pork to a cutting board and cover to keep warm. Let rest for 10 minutes. (Reserve any cooking liquid in the skillet.)
  8. When vegetables are done roasting, remove from oven and toss with cranberries, toasted pecans, and cheese.
  9. Slice pork and serve with cooking liquid over top. Enjoy with vegetables on the side.

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