PEI chef Michael Smith likes simplicity when it comes to recipes. Which is why is his versatile recipe – Smith refers to it as “your favourite meat over a bed of vegetables” – is an easy meal for family dinners.
Crusting the pork loin thickly with a cinnamon-brown sugar mixture gives it crispiness while keeping it meat juicy and with a touch of sweetness. Pan-roasting allows the vegetables to slowly roast while “absorbing the juices and flavours of cinnamon-crusted pork tenderloin.”
Cooking tips from Michael Smith
How long is pork tenderloin roasted for?
A 1 lb. pork tenderloin cooks in a 350°F (180°C) for 45 minutes or so.
How do you make sure the vegetables are cooked evenly?
Roast, gently shaking and settling the pan once or twice, until the vegetables and pork are tender and lightly browned,
How do you know if the pork is cooked?
The pork is done when a digital or quick-read thermometer registers at least 145°F (63°C) in the thickest part of the meat.
Should the pork tenderloin rest before being carved?
Smith says: “Remove from the oven and rest a few minutes. Thinly slice the pork and return it to the pan with any accumulated juices. Stir together gently before serving.”
Pan-Roasted Cinnamon-Crusted Pork Tenderloin With Apples and Vegetables
Ingredients
Pan-Roasted Vegetables
- 1 head of cauliflower cut into small florets, stem diced
- 1 bunch of leeks tops and bottoms trimmed, cut into 2-inch intact rounds, rinsed as needed
- 4 Honeycrisp apples or your favourite apple about 1 lb., cored and quartered
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp vegetable oil
- sea salt
- freshly ground pepper
Cinnamon-Crusted Pork Tenderloin
- ¼ cup brown sugar firmly packed
- 1 tbsp cinnamon
- 1 tsp sea salt
- freshly ground pepper
- 1 lb. pork tenderloin silverskin removed
Instructions
- Preheat the oven to 350°F (180°C). Turn on the convection fan if you have one.
- In a large roasting pan, gently toss together the cauliflower, leeks, apples, cumin seeds, coriander seeds, and vegetable oil. Lightly season with salt and pepper.
- In a medium bowl, whisk together the brown sugar, cinnamon, salt, and pepper. Roll the pork tenderloin in the mixture to evenly coat. Nestle the pork in the centre of the vegetables. Roast, gently shaking and settling the pan once or twice, until the vegetables and pork are tender and lightly browned, 45 minutes or so. The pork is done when a digital or quick-read thermometer registers at least 145°F (63°C) in the thickest part of the meat. Remove from the oven and rest a few minutes. Thinly slice the pork and return it to the pan with any accumulated juices. Stir together gently before serving.
