Cooking

1. Start with making a dry rub by combining salt, smoked paprika, chili powder, nut meg, cinnamon, and parsley. Mix well and rub the mixture all over the pork tenderloin.

2. Heat some oil in a large skillet on med high and sear the meat, about 5 minutes per side.

3. Remove from heat and set pork (fat side UP) on a baking rack that has a baking underneath to catch any drippings.

4. Stir together some soy sauce, honey, and garlic and olive oil. Reserve two tablespoons of the sauce for the veggies and brush the rest of the sauce over the pork.

5. Roast for 20 minutes at 375˚F.

6. In the meantime, you can prepare the veggies by cutting sweet potatoes, carrots peppers and onions into 1-inch cubes, then cut the broccoli in half.

7. In a medium bowl, veggies with reserved sauce or olive oil.

8. At this time, take the pork out of the oven; add veggies all around it in one layer, tent pork with foil, then continue to cook for 30 minutes, or until internal temperature of the pork tenderloin reaches 145˚F. Cooking times will vary depending on the size of the roast. In this recipe, we’re working with a 3-pound pork tenderloin loin, which mean it should take about 50 to 60 minutes in a 375˚F oven. That comes out to around 20-minutes per pound. Some ovens may need a few more minutes.

9. Stir the veggies half-way through cooking, remove from heat and let stand 10 minutes before cutting. This helps lock in the juices.

10. Plate the veggies first and serve, then spoon over drippings over the tenderloin.