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Prep Time
15 mins
Total Time
1 h


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
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
60 mL
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


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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
9 g
Saturated Fat:
1.5 g
31 g
3 g
18 g
40 mg
17 g
380 mg