This recipe is so quick, simple and uses just one large baking tray for cooking. The tenderloin doesn’t take long to cook so be careful not to overdo it. The meat is really tender and flavoursome and you can change the vegetables as you wish, but the sprouts really do go well with the flavours.
Unfortunately I had no green beans when I made this dish so I added baby carrots which were lovely, Sweet potatoes could also be used instead of white but may make the dish too sweet.
1 Pork Tenderloin (approx. 1lb+ / 580g)
For the Spicy Rub
1.5 teaspoons sea salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon coriander powder
1 teaspoon mixed dried herbs
½ teaspoon cinnamon
For the Vegetables
Two medium white potatoes, unpeeled but scrubbed) cut into small cubes
200g brussel sprouts, cut in half
200g fine green beans, trimmed
200g baby carrots, halved
A little extra-virgin olive oil
A little sea salt
For the Orange Maple Glaze
½ cup fresh orange juice
1 teaspoon orange zest
1 tablespoon lemon juice
1 teaspoon English mustard powder
3 tablespoons maple syrup
Line a large baking sheet with good quality baking parchment and brush sparingly with a little olive oil. Heat oven to 180°C / 360°F.
Mix together all the rub ingredients and sprinkle over the pork tenderloin, rolling the loin so that all sides are coated and no rub is wasted. Place on the baking sheet. Toss the cubed potatoes with a little olive oil and spread around the meat and bake for 10 minutes.
After 10 minutes, increase the oven to 200°C and remove the tray. Gentle stir the potatoes. Toss the brussel sprouts, green beans and carrots with a little olive oil and add to the potatoes. Sprinkle with a little sea salt and return to the oven for a further 20 minutes or until you are happy the pork is cooked. Pork tenderloin cooks very quickly.
Meanwhile, make the sauce by adding the orange juice, zest, lemon juice and mustard to a small pan and turning on the heat. Allow it to come to the boil and simmer for 2 to 3 minutes. Stir frequently. Add the maple syrup and simmer for another two to three minutes before adding the butter stirring all the time until the sauce turns thick and shiny. This sauce can be made in advance and just reheated.
Remove the pork from the oven and allow to rest for five minutes, keeping the vegetables warm in the oven. I usually cover my resting meat with a sheet of foil and a clean tea towel.
Pile the roasted vegetables on a serving place, slice the pork and place on top of the vegetables drizzling with a little of the sauce. Serve the rest of the sauce in a jug.
This would serve two very hungry people but could stretch to three. Quite easy to cook two tenderloins and more vegetables when you have guests.
As this recipe was sent to me un-named, I cannot definitely state who the author is but it is very similar to one from Irena Macri whose recipes I love.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.