Herb Rubbed Pork with Sweet Potatoes and Cauliflower
Prep Time: About 40 minutes (20 minutes hands-on)
Meal Notes: While this lightly sweetened and generously spiced pork tenderloin is absolutely delicious, it’s the unusual combination of flavorful sweet potato and cauliflower that turns out to be the star of this dish. No additional sides are needed to make this a complete meal for 2-3 people.
Source: One Pan, Two Plates
Ingredients
10 oz pork tenderloin
Salt and pepper, to taste
3 Tablespoons olive oil
2 teaspoons herbes de Provence*
2 Tablespoons honey
2 Tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
1 medium sweet potato
1 head cauliflower
1/4 cup white raisins
2 Tablespoons dry white wine (or chicken broth!)
2 teaspoons parsley
Directions
Prep: Preheat oven to 425 degrees F. Trim fat from tenderloin. Peel sweet potato; cut in half lengthwise and then cut crosswise into slices that are about 1/8 inch thick. Break cauliflower (about 2 cups worth) into small florets. Roughly chop the parsley. In a small bowl, stir together the honey, lime juice, and cinnamon. Set the glaze aside.
Season pork: Season tenderloin with salt and pepper, then rub all over 1 Tablespoon of the olive oil. Sprinkle herbes de Provence over the pork and press to help stick to the meat.
Cook vegetables: Add remaining 2 Tablespoons olive oil to ovenproof skillet. Heat on medium-high until the oil shimmers, then add the sweet potatoes, cauliflower, 1/2 teaspoon salt, and pepper to taste. Toss the vegetables to coat them in the oil and seasoning. Drizzle the honey glaze over the vegetables, tossing again. Transfer skillet to oven for 7 minutes, then remove and stir in raisins.
Cook pork: Lay the tenderloin on top of the vegetables and return the skillet to the oven until tenderloin is medium rare (about 15 minutes). Remove the skillet from the oven and transfer the meat to a cutting board. Let rest for 3-4 minutes before carving.
Finish: Return skillet to medium-high heat and add wine to the vegetables. Cooking, stirring for 1-2 minutes, or until the wine reduces. Cut the tenderloin and serve with vegetables. Sprinkle with the parsley.
*Substitute for herbs de Provence: See the footnote from Chicken with Herb Roasted Tomatoes for my recommended herbes de Provence substitute.