Spice-Crusted Pork Tenderloin with Pan-Roasted Vegetables
By America's Test KitchenPublished on August 6, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
4 large carrots, peeled and halved lengthwise2 fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch wedges through root end¼ cup extra-virgin olive oil, divided1 tablespoon kosher salt, divided1 teaspoon pepper, divided1 tablespoon chopped fresh rosemary 1 ½ teaspoons grated lemon zest 1 teaspoon ground coriander 1 teaspoon dry mustard 2 (1-pound) pork tenderloins, trimmed2 tablespoons chopped fresh parsley
Before You Begin
Use carrots measuring 1 to 1¼ inches in diameter.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss carrots, fennel, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Arrange carrots cut side down in middle of sheet, surrounded by fennel. Roast for 13 minutes.
- Meanwhile, combine rosemary, lemon zest, coriander, mustard, remaining 2 teaspoons salt, and remaining ½ teaspoon pepper in bowl. Sprinkle pork with spice mixture, pressing to adhere. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook, turning gently with tongs, until well browned on all sides, about 8 minutes.
- Place pork in middle of sheet on top of vegetables. Roast until meat registers 140 degrees and vegetables are well browned, about 12 minutes. Transfer pork to carving board and let rest for 5 minutes. Sprinkle parsley over vegetables. Slice pork and serve with vegetables.
Time
30 minutesYield
Serves 4Ingredients
4 large carrots, peeled and halved lengthwise
2 fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch wedges through root end
¼ cup extra-virgin olive oil, divided
1 tablespoon kosher salt, divided
1 teaspoon pepper, divided
1 tablespoon chopped fresh rosemary
1 ½ teaspoons grated lemon zest
1 teaspoon ground coriander
1 teaspoon dry mustard
2 (1-pound) pork tenderloins, trimmed
2 tablespoons chopped fresh parsley
Ingredients
4 large carrots, peeled and halved lengthwise
2 fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch wedges through root end
¼ cup extra-virgin olive oil, divided
1 tablespoon kosher salt, divided
1 teaspoon pepper, divided
1 tablespoon chopped fresh rosemary
1 ½ teaspoons grated lemon zest
1 teaspoon ground coriander
1 teaspoon dry mustard
2 (1-pound) pork tenderloins, trimmed
2 tablespoons chopped fresh parsley
Ingredients
4 large carrots, peeled and halved lengthwise
2 fennel bulbs, stalks discarded, bulbs halved and cut into 1-inch wedges through root end
¼ cup extra-virgin olive oil, divided
1 tablespoon kosher salt, divided
1 teaspoon pepper, divided
1 tablespoon chopped fresh rosemary
1 ½ teaspoons grated lemon zest
1 teaspoon ground coriander
1 teaspoon dry mustard
2 (1-pound) pork tenderloins, trimmed
2 tablespoons chopped fresh parsley
Why This Recipe Works
Searing the tenderloin before roasting blooms the spice rub and helps it adhere to the pork.
Before You Begin
Use carrots measuring 1 to 1¼ inches in diameter.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss carrots, fennel, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper together on rimmed baking sheet. Arrange carrots cut side down in middle of sheet, surrounded by fennel. Roast for 13 minutes.
- Meanwhile, combine rosemary, lemon zest, coriander, mustard, remaining 2 teaspoons salt, and remaining ½ teaspoon pepper in bowl. Sprinkle pork with spice mixture, pressing to adhere. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook, turning gently with tongs, until well browned on all sides, about 8 minutes.
- Place pork in middle of sheet on top of vegetables. Roast until meat registers 140 degrees and vegetables are well browned, about 12 minutes. Transfer pork to carving board and let rest for 5 minutes. Sprinkle parsley over vegetables. Slice pork and serve with vegetables.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments