This pork dish crosses a few cultural lines. It has an Indian & Middle Eastern flair from cumin. Cumin is a spice made from the dried seed of a plant in the parsley family. It has a warm, earthy flavor and a musky scent. Cumin made its way into South American cuisine after it was brought to that region by the Spanish and Portuguese. Cumin is also part of many Mexican dishes.
Pork Tenderloin with Brussels Sprouts & Winter Squash
Pork Tenderloin with Brussels Sprouts & Winter Squash (adapted from epicurious.com) Yield: 4 servings, Active Time: 40 minutes, Total Time Required: 45 minutes
Ingredients:
- 2 limes
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon brown sugar
- 2 1/4 teaspoons kosher salt, divided
- 1 pound pork tenderloin
- 1 1/2 pounds Brussels sprouts, trimmed, quartered
- 1 large red onion, halved, cut into 1/2-inch-thick wedges
- 1 delicata or acorn squash, halved lengthwise, seeded, sliced into 1/4-inch half moons
- 4 tablespoons vegetable oil, divided
- 3/4 cup sour cream
- 1/2 cup cilantro, finely chopped, plus whole leaves for serving
- flaky sea salt and freshly ground black pepper
Prep the veggies for roasting.
Preparation:
Preheat the oven to 425°F. To make the spiced salt: finely grate 2 teaspoons of lime zest into a small bowl. Stir in the cumin, chile powder, brown sugar, and 2 teaspoons salt.
Put together the spiced salt mix.
Toss the Brussels sprouts, onion, squash, 2 tablespoons oil, and half of the spiced salt on one or two rimmed baking sheets.
Add some spiced salt to the trays of veggies.
Roast the veggies for 10 minutes in the center of the oven. Toss the veggies then continue to roast them until the vegetables are browned and cooked through, about 10–15 minutes more. When the squash is cool enough to handle, separate the flesh from the skin and cut the pieces into bite-sized pieces.
Remove the skin from the squash and cube it.
Meanwhile, rub the pork tenderloin with the remaining spiced salt and heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat.
Season the pork with the remaining spiced salt.
Sear the pork on 3 sides until lightly browned, about 3 minutes per side.
Sear the pork on three sides.
Turn the tenderloin onto the remaining side, then transfer the skillet to the top rack of the oven. Roast the pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8–10 minutes (temperature will rise by about 10°F after cooking). Transfer the pork to a cutting board and let it rest for 5 minutes before slicing.
Slice the pork after it has rested for 5 minutes.
Whisk the sour cream, 2 teaspoons lime juice, 1/2 cup cilantro, and remaining 1/4 teaspoon salt in a small bowl.
Mix the sauce ingredients together.
Toss the veggies together for serving.
Transfer the pork to a serving platter.
Serve the pork with the sauce. Top the slices with cilantro leaves, flaky sea salt, and pepper. Serve the vegetables and lime wedges alongside the pork.
A spicy way to serve to pork & veggies!
Pork & Brussels & Squash, oh, my! ~Linda
Pork Tenderloin with Brussels Sprouts & Winter Squash (adapted from epicurious.com) Yield: 4 servings, Active Time: 40 minutes, Total Time Required: 45 minutes
Ingredients:
- 2 limes
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon brown sugar
- 2 1/4 teaspoons kosher salt, divided
- 1 pound pork tenderloin
- 1 1/2 pounds Brussels sprouts, trimmed, quartered
- 1 large red onion, halved, cut into 1/2-inch-thick wedges
- 1 delicata or acorn squash, halved lengthwise, seeded, sliced into 1/4-inch half moons
- 4 tablespoons vegetable oil, divided
- 3/4 cup sour cream
- 1/2 cup cilantro, finely chopped, plus whole leaves for serving
- flaky sea salt and freshly ground black pepper
Preparation:
Preheat the oven to 425°F. To make the spiced salt: finely grate 2 teaspoons of lime zest into a small bowl. Stir in the cumin, chile powder, brown sugar, and 2 teaspoons salt.
Toss the Brussels sprouts, onion, squash, 2 tablespoons oil, and half of the spiced salt on one or two rimmed baking sheets. Roast the veggies for 10 minutes in the center of the oven. Toss the veggies then continue to roast them until the vegetables are browned and cooked through, about 10–15 minutes more. When the squash is cool enough to handle, separate the flesh from the skin and cut the pieces into bite-sized pieces.
Meanwhile, rub the pork tenderloin with the remaining spiced salt and heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Sear the pork on 3 sides until lightly browned, about 3 minutes per side. Turn the tenderloin onto the remaining side, then transfer the skillet to the top rack of the oven. Roast the pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8–10 minutes (temperature will rise by about 10°F after cooking). Transfer the pork to a cutting board and let it rest for 5 minutes before slicing.
Whisk the sour cream, 2 teaspoons lime juice, 1/2 cup cilantro, and remaining 1/4 teaspoon salt in a small bowl. Serve the pork with the sauce. Top the slices with cilantro leaves, flaky sea salt, and pepper. Serve the vegetables and lime wedges alongside the pork.