A cooking class I took while living in San Francisco called “Food of Spain” inspired this dish. The combination of the cumin and garlic complement the pork nicely. Served over roasted root vegetables, this dish is simple enough for a weeknight meal, but creates an elegant enough presentation to serve to dinner guests.
PREP TIME
20 minutes
COOKING TIME
45 minutes
YIELD
4-6 entree-sized portions
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon granulated garlic or garlic powder
1 teaspoon sea salt
Black pepper to taste
2 pork tenderloins
2 tablespoon bacon fat (or other cooking fat)
2 onions, chopped into large slices
4 parsnips, peeled and chopped
2 cloves fresh garlic, smashed
1 large orange, peeled and segmented
Seeds of 1 pomegranate (approximately 1/4 cup) (optional)
SIDE NOTE
This dish pairs nicely with Roasted Brussels with Fennel (recipe here).
FODMAP FREE?
Omit the onion and garlic, and substitute carrots for the parsnips.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Preheat oven to 375°F.
In a small mixing bowl, combine the cumin, coriander, granulated garlic, sea salt, and black pepper.
Using paper towels, pat the pork tenderloins dry, and apply the spice blend to the meat generously to create a crust. Heat a large skillet over medium-high heat, and melt the bacon fat. Place the pork tenderloins in the skillet, and sear on all sides for approximately 2 minutes per side.
Place the onions, parsnips, garlic, orange segments, and pomegranate seeds in a large roasting dish, topped by the seared pork tenderloins. Roast for 30-40 minutes or until the internal temperature of the pork tenderloins reaches 145°F. If you need to continue to roast the vegetables until they are soft, simply remove the pork and set it aside on a cutting board to rest while the vegetables finish roasting for another 10-15 minutes.
Slice the tenderloin on the bias (diagonally) and serve over the vegetables.
