- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 10 oz
- pork tenderloin, cut from thick end (see tip)
- 300 g
- 1/4 tsp
- salt, divided
- 1 mL
- 1/4 tsp
- pepper, divided
- 1 mL
- 2 tbsp
- lightly packed brown sugar
- 30 mL
- 1 tsp
- ground cumin
- 5 mL
- 1
- small head cauliflower, trimmed and cut in florets
- 1 pkg
- baby carrots
- 375 g
- 1/2 cup
- cooked rice or quinoa
- 125 mL
- 1/4 cup
- raisins
- 60 mL
- 1
- shallot, finely diced
- 2 tsp
- finely chopped fresh thyme
- 10 mL
- 1 tsp
- Dijon mustard
- 5 mL
- 2 tbsp
- olive oil, divided
- 30 mL
- 1/2 cup
- chicken broth
- 125 mL
Method
- Step 1
- Preheat oven to 450ºF (230ºC). Cut three 10-in. (25-cm) pieces kitchen twine. Set aside. Cut pork along its length, being careful not to cut through the meat so tenderloin opens up like a book. Season both sides of pork with half the salt and pepper. Lay twine on work surface, evenly spaced under the pork (cut-side up).
- Step 2
- In large bowl, combine brown sugar, cumin and remaining salt and pepper. Add cauliflower and carrots. Mix to coat vegetables. Set aside.
- Step 3
- In a medium bowl, combine rice or quinoa, raisins, shallot, thyme and mustard. Mound rice mixture in a "strip" along centre of pork, using your hands to pack mixture together. Bring up ends of twine on both sides of the pork and knot securely, enclosing the filling.
- Step 4
- Add half the oil to an ovenproof skillet or roasting pan and set over high heat on stove. Place pork in centre of skillet or pan, tied-side up. Surround pork with cauliflower mixture and drizzle with remaining oil. Add broth to skillet. Turn stove heat off. Cover skillet tightly with foil.
- Step 5
- Roast pork in preheated oven 20 min. Remove foil and continue to roast until juices run clear or a meat thermometer inserted into thickest part of tenderloin reads 145ºF (63ºC), about 5 min. Rest tenderloin 5 min. before slicing to serve.
Tips
Pork tenderloins are tapered. The thickest part is best for roasting whole or slicing into single-serving chops. The thinner end is ideal for slicing into strips for stir-fries or fajitas. From a typical loin, expect to get one roast (approx. 7 in./18 cm) or four chops and enough pork strips to serve four.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 270
- Fat:
- 9 g
- Saturated Fat:
- 1.5 g
- Carbs:
- 31 g
- Fibre:
- 3 g
- Sugar:
- 18 g
- Cholesterol:
- 40 mg
- Protein:
- 17 g
- Sodium:
- 380 mg