After a whirlwind eating and drinking fest in Florida last week, we were itching for some home cooked goodness. On Thursday my best friend from college and her husband came to town, so we had them over for dinner. We knew we would be eating out a lot during the weekend, so thought some lean meat and veggies would be a good start before our fried food and pasta filled weekend.
This pork tenderloin dish is one of our easier recipes for big groups, with very minimal prep work. The rub itself we kind of make up along the way each time, but it’s really about making sure you cook the tenderloin just right. We actually added a sweet potato and butternut squash puree under the pork, but unfortunately we forgot to take a picture. As far as the roasted veggies, our latest style is just roasting them for 40 minutes, adding olive oil and assorted spiced. For the carrots we like to make them sweeter, with nutmeg or cinnamon, and then the broccoli we tend to add chili flakes or cumin.
Ingredients: serves 2
For the pork:
- 1 lb of pork tenderloin
- salt & pepper
- equal parts of the following spices: about 1 table spoon each
- garlic powder
- chili flakes
- brown sugar
- white sugar
- fennel seeds
- nutmeg (only a tea spoon)
For the puree:
- 2 sweet potatoes
- 1 package of pre-sliced/peeled butternut squash (you could buy a whole squash as well, but this is much quicker)
- 1 teaspoon of cinnamon, nutmeg, and cumin
- 1 tablespoon of butter
- 1/2 cup of milk (we used 2%)
- 1 table spoon of olive oil
- 1 yellow onion
Instructions: If you are planning to do the puree, I would start this first, since it takes awhile to roast the vegetables.
- Preheat over 425F
- In a mixing bowl combine all spices for the pork rub.
- Salt & pepper the pork tenderloin generously, then add the mixed spice rub all over.
- Place on baking tray in oven for 35 minutes, or until the temperature reaches 150F.
- Let pork rest for 5-10 minutes before slicing.
- Peel sweet potatoes and cut into chunks.
- In a bowl mix sweet potatoes and butternut squash together with cinnamon, nutmeg, cumin, and olive oil
- Roast veggies at 425F for 45 minutes or until slightly tender.
- While veggies are roasting, dice onion and sautee in a pot with butter until soft.
- Once roasted, add veggies to the pot and add water until they are covered. Let boil for 15 minutes.
- Drain pot and blend using a hand held blender (or food processor). Add salt & pepper to taste.