Roasted Cumin and Piment Pork Tenderloin

October 21, 2017  | Meat Recipes | pork | tenderloin | vegetables 
Prep Time Cook Time Serves
3h20m 30m 4

Whenever I cook a pork tenderloin, I always ask myself why I don’t do it more. You can get some great quality pork here in France. I find it to be a lot more tender than the pork I remember eating when I was a kid. This tenderloin sits atop a medley of garden vegetables. The last of this season. If you have the time, some mashed potatoes are also a nice side dish with this recipe.

INGREDIENTS

For the marinade:
  • 1 shallot, finely chopped
  • 1 garlic clove, sliced
  • 4 tablespoons olive oil
  • juice of 1 lemon
  • 1 teaspoon cumin seeds
  • 1 teaspoon piment d'espelette (or cayenne)
For the dish:
  • 2 pounds pork tenderloin
  • 1 large red onion, sliced into 1/4-inch pieces
  • 2 large carrots, halved and sliced into 1/4-inch pieces
  • 1 green pepper, 1/4-inch slices
  • 1 large zucchini, halved and sliced into 1/4-inch pieces
  • salt and pepper, to taste

INSTRUCTIONS

Combine the marinade ingredients together and add the pork, turning until all sides of the pork are coated. Cover and keep in the fridge for at least one hour but ideally up to three hours.

Preheat the oven to 350˚F.

Place a large skillet over medium-high heat. Remove the pork from the marinade, scraping off any bits of garlic or shallot. Sear on all sides until you have a nice brown color. Set aside.

In a large roasting tin, toss together the vegetable slices and the remaining marinade. The vegetables should be nicely coated in the spiced olive oil. If it seems dry to you, add some more olive oil and toss. Season with salt and pepper.

Place the seared tenderloin on top of the vegetables and transfer to the oven to cook for approximately 25-30 minutes or until a meat thermometer registers 145˚F. Be sure to toss the vegetables two or three times during roasting to ensure they are evenly cooked.

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