Cumin spiced pork tenderloin with root vegetables

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 (15 ml) cumin 1 tablespoon (15 ml) coriander 1 tablespoon (15 ml) granulated garlic or garlic powder 1 teaspoon (5 ml) sea salt Black pepper to taste 2 pork tenderloins 2 tablespoon (30 ml) 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 (960 ml)) (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 (190°C). 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 (63°C). 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.

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This cumin spiced pork tenderloin with root vegetables draws on Spanish flavors: a crust of cumin, coriander, and garlic seared onto lean tenderloin, then roasted over sweet parsnips and onions. Orange segments and pomegranate seeds scattered over the top make the platter look dinner-party elegant. Simple enough for a weeknight, special enough for guests.

Pro Tips

• Pat the tenderloins completely dry before pressing on the spice blend — dry meat is the only way to get a proper crust and a deep sear.
• Sear all sides in hot bacon fat before roasting. That two-minute-per-side step builds the flavor that carries the whole dish.
• Pull the pork at 145F internal and let it rest before slicing. If the parsnips need more time, finish them separately while the meat rests.
• Slice on the bias and fan the medallions over the vegetables for the presentation this dish deserves.

Frequently Asked Questions

What is the safe internal temperature for pork tenderloin?

145F, which leaves the meat slightly pink and juicy. Resting it for a few minutes off the heat lets the temperature settle and the juices redistribute.

Can I make this recipe FODMAP-free?

Yes — omit the onion and garlic and swap the parsnips for carrots as the recipe notes suggest. The cumin-coriander crust still shines.

What can I serve with this pork tenderloin?

Roasted Brussels sprouts with fennel are the recommended pairing, and the parsnip-onion base beneath the pork is really a side dish in its own right.

Can I use pork loin instead of tenderloin?

You can, but loin is thicker and leaner and needs a longer roast at a slightly lower temperature. Tenderloin's quick cook is part of what makes this weeknight-friendly.

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