Indian-spiced Pork with Roasted Veggies

Name: Indian-spiced Pork with Roasted Veggies
Total time: PT55M25M
Yield: 4
Ingredients: Ingredients 2 tablespoons vegetable oil 2 tablespoons lemon juice 1 tablespoon honey 1 teaspoon curry powder 1/2 teaspoon cumin seeds 1/2 teaspoon kosher salt 1 pound pork tenderloin 2 cups cauliflower florets 1 large red onion, wedges 2 large Roma tomatoes, cut in sixths 1/4 cup cilantro

By:

Co+op

Recipe Information

Total Time:

55 minutes; 25 minutes active

Servings:

Use a sheet pan to make a delicious Indian-inspired meal where the veggies and spiced pork bake in one pan.

Use a sheet pan to make a delicious Indian-inspired meal where the veggies and spiced pork bake in one pan. Pork tenderloin takes on a spicy crust, and the juices mingle with cauliflower and red onions.

Ingredients

2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon curry powder
1/2 teaspoon cumin seeds
1/2 teaspoon kosher salt
1 pound pork tenderloin
2 cups cauliflower florets
1 large red onion, wedges
2 large Roma tomatoes, cut in sixths
1/4 cup cilantro

Preparation

In a quart-sized storage tub or a zip-top bag, mix the oil, lemon juice, honey, curry powder, cumin seeds and salt. Cut the pork into four even portions, place in the marinade and toss to coat. Marinate for three hours or overnight in the refrigerator.
Preheat oven to 425 F. In a 9-by-13-inch baking pan, pile the vegetables. Drain the marinade from the pork into the pan and toss with the vegetables. Spread the veggies in the pan. Place the pork on top and put in the oven.
Roast for 30 to 35 minutes, shaking the pan to loosen the vegetables every 10 minutes.
When the pork is browned, and an instant-read thermometer inserted in a large piece reads 160 F, and the vegetables are soft, scrape everything onto a platter, and top with the cilantro.