This dish was delicious. I don’t usually like sweet meat dishes as much as I do salty and savory, but this was a pleasant surprise. I found that this looked a bit more complicated than it actually was, and the meat cooked perfectly and relatively quickly. Definitely give this one a try.
Herbed Pork with Honey-Lime Roasted Sweet Potatoes and Cauliflower
Yield about 3 servings
A super flavorful one-pot pork dish. Give it a try!
- 1lb pork tenderloin, trimmed
- 4 tablespoons olive oil
- 4 teaspoons Herbs de Provence
- 4 tablespoons honey
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cinnamon
- 1 medium sweet potato, peeled (I always use white sweet potatoes, when available)
- 1 head of cauliflower
- 1/4 cup raisins
- 2 tablespoons vegetable broth
- Major Grey's chutney for serving
- Preheat the oven to 425°F.
- Cut the tenderloin in half length-wise so that it cooks faster.
- Cover the pork with 2 tablespoons olive oil, then season it with the Herbs de Provence and some salt and pepper. Set aside.
- Mix together the honey, lime juice, and cinnamon. Set aside.
- Cut the sweet potato in half lengthwise, and then cut into slices crosswise. Cut the cauliflower florets into thin slices.
- In an ovenproof skillet, heat the remaining oil over medium high heat. Add the sweet potato and cauliflower. Season with a little salt and pepper, then pour the honey mixture over the vegetables and mix them to coat.
- Transfer the skillet into the over for 7 minutes.
- Remove the skillet and add stir in the raisins.
- Place the tenderloin on top of the vegetables and return the skillet to the oven for about 15 minutes, or until the temperature reads 145°F.
- Remove the skillet from the oven and place it back on the stovetop. Place the pork on a cutting board to sit for about 3 minutes.
- Meanwhile, add the vegetable broth to the vegetables over high heat, and reduce the liquid for 1-2 minutes.
- Slice the tenderloin, and serve all together with Major Grey's chutney.
Modified from One Pan, Two Plates