Roasted Pork Tenderloin
with fall vegetables and sundried tomato pesto
Roasted Pork Tenderloin:
- Garlic powder - 2 tsp
- Cumin, ground - 1 tsp
- Paprika, any variety - 1 tsp
- Thyme, dried - 1 tsp
- Pork tenderloin - 1 lb
- Oil, cooking - 1 Tbsp
- Stock, chicken or vegetable - 1/2 cup
Roasted Fall Vegetables:
- Cauliflower - 1 head , chopped
- Carrots - 8 oz , cubed
- Onions, red - 1/2 , diced
- Eggplants - 1 large , cubed
- Leftover sundried tomato pesto (from Mon) - ~1/2 cup
- Oil, olive - 1 Tbsp
- Make spice rub - Combine garlic powder, cumin, paprika and thyme. (Can be done up to 5 days ahead)
- Cauliflower / Carrots / Onions - Prep as directed. (Can be done up to 5 days ahead)
- Cube eggplant. (Can be done 1 day ahead)
- Pesto - Check consistency. If you made this ahead it may have thickened a bit, so whisk in water until it is smooth and spreads easily.
- Heat oven to 425F / 218C degrees.
- Toss cauliflower, carrots, red onions and eggplants in oil and season with salt and pepper. Spread the vegetables on a sheet pan and roast, stirring occasionally, until vegetables are golden and tender, ~35 minutes.
- While vegetables roast, coat pork on all sides with spice rub. Heat a skillet over medium-high heat. Add cooking oil and then pork to heated oil. Sear on both sides for 2 to 3 minutes each, until golden brown. Pour stock into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C degrees. Let rest, covered for 10 minutes.
- Toss vegetables with pesto.
- Slice pork and drizzle cooking liquid over the top. Enjoy with roasted vegetables on the side!