Summer is coming to an end, and school is just around the corner! Quick dinners are the key to getting through the busy school year, so Steph Kay has you covered with this simple yet delicious September recipe. truLOCAL's September Recipe of the Month is a Spice-Rubbed Pork Tenderloin with Roasted Carrots and Green Beans. Yumm! Bring on the school year!
Spice-Rubbed Pork Tenderloin with Roasted Carrots & Green Beans
Time: 30 minutes
Paleo, Gluten-Free, Dairy-Free
1lb. pork tenderloin
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chilli powder
1 tsp. smoked paprika
½ tsp. sea salt
1 tbsp. olive oil
4 cups carrots, peeled
4 cups green beans, trimmed
2 tsp. olive oil
½ tsp. sea salt
1. Preheat oven to 400°F.
2. Add peeled carrots and green beans to a bowl, drizzle with olive oil, season with sea salt and toss to ensure the vegetables are well coated. Set aside.
3. In a small bowl, combine garlic powder, oregano, cumin, chilli powder, paprika and sea salt to create a rub.
4. Lay pork tenderloin on a cutting board, pat to dry, and rub spice mixture all over. Ensure that all sides and ends are coated with the dry rub.
5. On a large baking sheet, arrange carrots and greens beans and transfer to the oven for 5 minutes.
6. While the vegetables are in the oven, heat olive oil in a cast-iron pan or heavy bottom skillet and sear tenderloin on all sides. This should take about 2-3 minutes per side, for a total of 5-6 minutes.
7. After 5 minutes, remove the vegetables from the oven and nestle the seared pork tenderloin among the vegetables.
8. Return pork tenderloin and vegetables to the oven for another 15 minutes, until pork reaches an internal temperature of 150°F.
9. Once cooked, remove from the oven and allow pork to rest for 5-10 minutes before slicing.
10. Cut pork tenderloin crosswise into ½ inch-thick slices, and serve with roasted vegetables.