Latin-Spiced Pork Tenderloin
with roasted cauliflower / green salad

Name: Latin-Spiced Pork Tenderloin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tsp Salt; 1 tsp Chili powder; 1/2 tsp Cumin, ground; 1/2 tsp Coriander, ground; 1/4 tsp Red pepper flakes (opt); 1/4 tsp Black pepper; 1 1/2 lbs Pork tenderloin; 1 Tbsp Oil, cooking; 1/4 cup Stock, any type (sub water); for roasting Foil; 1 Tbsp Lime juice; 1 tsp Mustard, Dijon; 1/4 tsp Chili powder; 2 1/2 Tbsp Oil, cooking; 8 oz Lettuce, romaine, chopped; 3 Tbsp Cilantro leaves, torn; 1/4 cup Pepitas / pumpkin seeds; 12 oz Cauliflower florets; 1 Tbsp Oil, olive; 1/2 tsp Paprika, smoked; 1/2 tsp Cumin, ground; 2 tsp Lemon juice

Active: 45 Total: 45

Original GF Paleo Vegetarian

With a simple Latin-inspired spice rub on the pork tenderloin, this meal is colorful and packed with bright flavors.
Smarts: Be sure to save the pan drippings from the cooked pork tenderloin. It makes a great simple "gravy" to pour over the slices right before serving

Proteins

Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Latin-Spiced Pork Tenderloin:

Salt - 1 tsp
Chili powder - 1 tsp
Cumin, ground - 1/2 tsp
Coriander, ground - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Black pepper - 1/4 tsp
Pork tenderloin - 1 1/2 lbs
Oil, cooking - 1 Tbsp
Stock, any type - 1/4 cup (sub water)
Foil - for roasting

Green Salad with Pepitas:

Lime juice - 1 Tbsp
Mustard, Dijon - 1 tsp
Chili powder - 1/4 tsp
Oil, cooking - 2 1/2 Tbsp
Lettuce, romaine - 8 oz , chopped
Cilantro leaves - 3 Tbsp , torn
Pepitas / pumpkin seeds - 1/4 cup

Roasted Cauliflower with Lemon:

Cauliflower florets - 12 oz
Oil, olive - 1 Tbsp
Paprika, smoked - 1/2 tsp
Cumin, ground - 1/2 tsp
Lemon juice - 2 tsp

Prep

Cauliflower - Chop into florets. (If prepping right before cooking, get cauliflower in the oven before continuing with prep.) (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together lime juice, mustard, and chili powder (portion for salad). Add cooking oil (portion for salad) while whisking. Season with some salt. (Can be done up to 5 days ahead)
Make spice blend - Combine salt, chili powder (portion for pork), cumin (portion for pork), coriander, red pepper, and black pepper. (Can be done up to 5 days ahead)
Season pork - Tenderize pork and then rub on all sides with spice blend. (Can be done 1 day ahead)
Lettuce / Cilantro - Prep as directed.

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Make

Heat oven to 425F / 218C.
Toss cauliflower with olive oil, smoked paprika, cumin (portion for the cauliflower), and some salt and pepper. Spread out on a sheet pan. Roast, turning with a spatula halfway through cooking, until tender, ~25 minutes.
Once cauliflower is roasting, heat a skillet with cooking oil (portion for pork) over medium-high heat. Sear pork 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 cauliflower is done roasting, squeeze lemon juice over top.
Just before serving, slice pork and drizzle any cooking liquid over top.
Toss lettuce with vinaigrette, cilantro, and pepitas.
Serve pork with cauliflower and salad on the side. Enjoy!

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