Spice-Rubbed Pork Tenderloin
with 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
- 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
- Make spice rub - Combine sugar, garlic powder, cumin, paprika, thyme, salt, and pepper. (Can be done up to 5 days ahead)
- 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)
- Pork tenderloin - Rub pork on all sides with spice rub and tenderize with a fork. (Can be done up to 1 day ahead)
- Heat oven to 425F / 218C.
- 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.
- Roast vegetables, flipping with a spatula halfway through cooking, until tender, 30 to 35 minutes.
- 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.
- To skillet, add cooking oil and then pork to heated oil. Sear on both sides for 2 to 3 minutes each, until golden brown.
- 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.
- Transfer pork to a cutting board and cover to keep warm. Let rest for 10 minutes. (Reserve any cooking liquid in the skillet.)
- When vegetables are done roasting, remove from oven and toss with cranberries, toasted pecans, and cheese.
- Slice pork and serve with cooking liquid over top. Enjoy with vegetables on the side.
I loved it! My husband is quite picky, so we didn’t put feta on the squash mix, but he liked it quite a bit.0 Helpful
Loved this vegetarian bowl. Was kind of sad to see the cranberries and pecans from the original did not make an appearance, would be a good addition. Also more dressing. Kids and dad alike enjoyed.0 Helpful
Yummy! I would add more butternut squash and fewer chickpeas. I would also double the vinaigrette. And I added green onions on top. Delicious!0 Helpful
Was surprised at how well received this was! This is a new favourite. Even the kids enjoyed it. Glad we used the meat thermometer as I would have overcooked it. Remember to separate a bit of the veggies before adding nuts so it can go to daycare.0 Helpful
Delicious, good as leftovers even without the egg. Added green onion and herbs on top for some color.0 Helpful
I used an in-oven meat thermometer and would roast it next time to 143* since the meat continues to cook after removing it from the oven. It was a little bit overdone. I did not care for the roasted vegetables. They smelled really good but lacked the flavor that the aroma promised. I think yams would be a good sub for the squash for a hint of sweetness and perhaps 1/3 C cranberries. The meat was delicious and flavorful.0 Helpful