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

2 tsp 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.



Menu Monday: 11/12/12

Oh my, it’s been a long time, hasn’t it?  I’ve been planning my weekly meals, just haven’t gotten around to posting them.

The weather here looks to be more fall-ish in the coming days so I’ve got stew and a few soups in the plan. There’s nothing better than a warm bowl of soup on a chilly evening, am I right? Plus, it’s super easy to double the recipes and have some on-hand for lunches, or to freeze the extra for another meal.

Happy Fall, Y’all!

Monday:  Garlic Beef Stew and Mashed Cauliflower and Roasted Butternut Squash

Tuesday:  Honey Spiced Chicken Thighs and Steamed Broccoli and Carrots

Wednesday:  Balsamic Pork Chops and Roasted Brussels Sprouts and Radishes

Thursday:  Mexican Soup and a Big Salad

Friday:  Carnitas-style Taco Tower  and Roasted Sweet Potatoes

I’m hoping to have enough leftovers to get us through the weekend, but if we don’t I’ll make a big batch of chili on Saturday.

You might also notice I’m planning two vegetables for each dinner. We don’t eat near enough veggies at our house. The kids are good about eating a few bites of the one veggie dish I usually make each night, along with a random carrot stick in their lunches……but I really want them (and me!!!!) to eat more. Sooooo, I am going to be making two veggies every night this week. I’ll let you know how it goes!