Indian-spiced Pork with Roasted Veggies
Total Time:55 minutes; 25 minutes active
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.
- 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
- 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.
Serve with fruit and nut-studded rice biryani or garlic naan.
280 calories, 11 g. fat, 75 mg. cholesterol, 380 mg. sodium, 19 g. carbohydrate, 4 g. fiber, 27 g. protein