Cumin Pork Tenderloin and Sweet Potatoes

This recipe is a True Winner, which means it meets my top three criteria for week-night meals:

1. It’s all real food.

2. It’s less than 15 minutes of hands-on prep time.

3. Most (meaning 3 out of 4) of my kids eat it without complaint.

Now I face the challenge of not making it too often….because I’ve learned that when I make a True Winner too often, it quickly turns into a loser.  Two or three times a month seems to be just about right.

Cumin Pork Tenderloin with Sweet Potatoes                                                                                          

2 pork tenderloins (about 2 1/2 lbs)

1 tbsp cumin

1 to 2 tsp garlic powder

2 tsp ground coriander seed

1 tsp sea salt

2 tbs olive oil (or coconut oil, bacon grease, butter)

3-4 sweet potatoes, peeled and cubed

1 onion, chopped

Preheat oven to 375 degrees.

Mix together cumin, coriander and salt in small bowl. Rub the spices over all sides of the tenderloins, covering the surfaces of each one, creating a thick layer.

Heat olive in large dutch oven over medium-high heat. Brown tenderloins about 2-3 minutes on all sides. Remove pork from pan. Add sweet potatoes and onions to the pan, covering the bottom. Place the tenderloins on top of the vegetables.

Cover the dutch oven and roast in oven for 30-40 minutes, or until the tenderloins are cooked through. Use a meat thermometer to test for doneness.

Slice the tenderloins and drizzle pan juices over slices and sweet potatoes.


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