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Week of 9/11/23

Latin-Spiced Pork Tenderloin
with roasted cauliflower / green salad

Active: 45 Total: 45
Original GF Paleo Vegetarian
Latin-Spiced Pork Tenderloin

With a simple Latin-inspired spice rub on the pork tenderloin, this meal is colorful and packed with bright flavors. We last featured this meal in 2021.
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.

Tags
Air-Fryer Friendly
Proteins
Pork, non-ground
Cuisines
American
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28

Ingredients

Metric
Servings:
4
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

  1. Cauliflower - (If prepping right before cooking, get cauliflower in the oven before continuing with prep.) Chop into florets. (Can be done up to 5 days ahead)

  2. 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)

  3. 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)

  4. Season pork - Tenderize pork and then rub on all sides with spice blend. (Can be done 1 day ahead)

  5. Lettuce / Cilantro - Prep as directed.

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Make

  1. Heat oven to 425F / 218C.

  2. 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.

  3. 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.

  4. 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.

  5. Transfer pork to a cutting board and cover to keep warm. Let rest for 10 minutes. (Reserve any cooking liquid in the skillet.)

  6. When cauliflower is done roasting, squeeze lemon juice over top.

  7. Just before serving, slice pork and drizzle any cooking liquid over top.

  8. Toss lettuce with vinaigrette, cilantro, and pepitas.

  9. Serve pork with cauliflower and salad on the side. Enjoy!

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