Spice-Crusted Pork Tenderloin with Roasted Broccoli and New Potatoes
When I’m looking to get dinner out in a hurry and I don’t want to fill the sink with dishes, a baking sheet is always where I turn. This humble piece of equipment is incredibly versatile and has enough surface area to prepare a full dinner for 4 people in one easy swoop. Here, I use a quick-cooking protein like pork tenderloin and crust it with freshly cracked spices. The spices not only provide flavor, but also great texture on the outside of the pork. Once you choose your protein, pick a few vegetables that can cook during the time it takes your meat to cook. In this recipe, the potatoes require a little extra time than the crunchy broccolini, so I wait to add the broccolini until halfway through roasting. This recipe is beyond easy and will quickly find a place in your weeknight repertoire.
- 1 teaspoon Coriander Seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 2 1-pound pork tenderloins
- extra virgin olive oil
- kosher salt
- 1 pound small fingerling potatoes
- 2 bunches Broccolini (about 1 pound), trimmed
- 1/2 cup torn mint leaves
- 1 lemon halved
- Flaky sea salt and crushed red pepper for sprinkling
- Preheat oven to 450°. In a clean coffee grinder or using a mortar and pestle, crush the coriander seeds with the cumin and peppercorns. Rub each pork tenderloin all over with 1 tablespoon of olive oil. Season with salt and rub all over with the spice mixture; set on a large rimmed baking sheet.
- In a medium bowl, toss the fingerling potatoes with ½ tablespoon of olive oil. Season with salt. Arrange the potatoes around the pork tenderloins. Roast the pork and potatoes for 8 minutes.
- Meanwhile, toss broccolini with 1 tablespoon of olive oil. Season with kosher salt. Arrange the broccolini around the pork and continue roasting until the potatoes can be easily pierced with a fork, the broccolini is crisp tender and a thermometer inserted in the center of the pork reads 145°, 10 to 12 minutes more. Let rest for 5 minutes.
- Cut the pork into thick slices. Scatter the mint leaves over the pork, potatoes and broccolini. Squeeze the lemon over the top and drizzle with more olive oil. Sprinkle with flaky sea salt and crushed red pepper; serve right away.
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