My wife found this delicious meal on FineCooking.com. Any one of these would be a great dish on it’s own, but the three together made an outstanding meal. It was also relatively quick and easy given that there’s three different recipes.
Coriander-Crusted Pork Tenderloin with Sweet and Spicy Roasted Vegetables
For the Pork
- One package pork tenderloin--with 2 ~1lb tenderloins
- 2 tsp Dijon mustard
- 1 Tbs coriander seeds
- 1 tsp black peppercorns
- 1 tsp kosher salt
- 1 Tbs olive oil
For the Roasted Vegetables
- About 1-1/2 cups baby carrots
- 1 red onion cut into 8 wedges
- 2 red bell peppers seeded and cut into 11/2-inch pieces (about 3 cups)
- 1-1/2 lb. butternut squash peeled, seeded, and cut into 3/4-inch pieces (about 3 cups)
- 2 Tbs extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp powdered ginger
- 1/4 tsp cinnamon
- 1/8 tsp cayenne
- 1 Tbs honey
- 1 Tbs chopped fresh thyme
For the Rice:
- 2 Tbs olive oil
- 1/2 yellow onion diced
- 1 cup brown rice
- Kosher salt
- 4 Tbs golden raisins
- 4 Tbs finely chopped fresh flat-leaf parsley
- Freshly ground black pepper
For the Pork:
- Pre-heat the oven to 450°F.
- Crush the coriander seeds, peppercorns and salt with a mortar and pestle.
- Spread the mustard over the pork
- Sprinkle with the coriander, peppercorns, and salt, pressing them on.
- Heat the oil in a 12-inch ovenproof skillet over medium-high heat.
- Cook the pork until well browned on all sides, about 3 minutes per side.
- Put the skillet in the oven and roast until the thick end of the pork registers 155°F, 18 to 20 minutes.
- Let rest for 5 minutes.
- Slice and serve.
For the Roasted Vegetables:
- Place a rimmed baking sheet in the oven, and heat the oven to 450°F.
- In a large bowl, toss the vegetables with 1 Tbs of the oil and a pinch of salt and pepper.
- Spread on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.
- Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat.
- Add the spices and cook until fragrant, 1 to 2 minutes.
- Stir in the honey and thyme and a pinch of salt and pepper.
- Pour the spice mixture over the roasted vegetables and toss to coat.
For the Rice:
- Heat the oil in a 2-quart saucepan over medium heat.
- Add the onion and cook, stirring frequently, until softened, 2 minutes.
- Add the rice and stir to coat in the oil. Add 2-1/4 cups water.
- Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes.
- Let sit for 5 minutes before fluffing with a fork.
- Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.
- Stir the raisins and parsley into the cooked rice