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Coriander-Crusted Pork Tenderloin with Sweet and Spicy Roasted Vegetables
MealsWeLike.com adapted from FineCooking.com
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Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Main
Servings
6
Ingredients
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
Instructions
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