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Dinner recipe · from the recipe book

Cumin-Coriander Roast Pork Tenderloin with Root Vegetables

Juicy cumin-and-coriander-rubbed pork tenderloin roasted over caramelized sweet potatoes, carrots and red onion, finished with a bright lime-cilantro drizzle.

Cumin-Coriander Roast Pork Tenderloin with Root Vegetables

Ingredients

  • 1½ lb680 gPork tenderlointrimmed of silver skin
  • 4 medium500 gSweet potatoescut into 1-inch cubes
  • 5 medium300 gCarrotscut into 1-inch pieces
  • 1½ medium160 gRed onioncut into wedges
  • 2½ tbsp36 gOlive oil
  • 1 tbsp6 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1⅛ tsp3 gChili powder
  • 1 tsp1 gDried oregano
  • 3 cloves9 gGarlicminced
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil or parchment.
  2. Make the spice rub: in a small bowl stir together the cumin, coriander, chili powder, oregano, salt and black pepper.
  3. On the sheet pan, toss the sweet potato, carrot and red onion with two-thirds of the olive oil and half of the spice rub, then spread them in one layer.
  4. Roast the vegetables for 15 minutes while you prepare the pork.
  5. Mix the remaining half of the spice rub with the garlic and half of the remaining olive oil, and rub it all over the pork tenderloin.
  6. Stir the vegetables, push them to the sides, and set the pork tenderloin in the center of the pan.
  7. Roast 20 to 25 minutes, until the vegetables are tender and browned and the pork reaches 145°F (63°C) in the thickest part.
  8. Move the pork to a cutting board and rest it for at least 3 minutes, then slice it.
  9. Whisk the lime juice with the last of the olive oil, drizzle it over the pork and vegetables, and sprinkle with the cilantro before serving.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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