Spiced Pork Tenderloin with Oven Roasted Vegetables

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and often less expensive than pork.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for cooking.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried herbs are often less expensive and have a longer shelf life.

Dry off the pork tenderloin and salt it very well, then set aside for about 30 minutes.

Prepare the spice mixture by combining 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/2 teaspoon of ground ginger, 1/2 teaspoon of black pepper, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of ground cinnamon, a dash of ground cloves, a dash of ground allspice, and a dash of cayenne pepper in a bowl.

Add 2-3 tablespoons of honey to the spice mixture and mix until it forms a thick paste.

Cut the carrots thinner for quicker cooking, rinse the potatoes and mushrooms, then slice the potatoes in half and chop the bell pepper and red onion.

In a bowl, combine the cut vegetables with olive oil, garlic salt, and black pepper, and toss to coat evenly.

Spread the spice mixture on the pork tenderloin using hands for a light coating.

Add a little olive oil to a baking pan, place the pork in the pan, and add all the vegetables around it.

Bake in the oven at 350°F for 35 minutes, then check the internal temperature of the pork, aiming for 140°F.

Flip the pork over and switch the oven to broil for 3-5 minutes, watching closely for color.

Remove the pork and cover with foil, stir the vegetables, and return them to the oven, reducing the temperature to 450°F until tender.

Cooking Techniques

Equipment Needed

Spice Level: