Sweet and Spicy Roasted Vegetables with Corainder-Crusted Pork Tenderloin

Ingredients

• Vegetables
• 5 medium carrots, halved lengthwise, and cut into 1-inch pieces (about 1-1/2 cups)
• 2 small red onions, each cut into 8 wedges (trim the root end but leave intact to hold layers together)
• 2 medium red bell peppers, seeded and cut into 11/2-inch pieces (about 3 cups)
• 1-1/2 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 3 Tbs. extra-virgin olive oil (the recipe called for 2 Tbs., but I used more to coat the veggies to prevent scorching)
• Kosher salt and freshly ground black pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/8 tsp. cayenne
• 1 Tbs. honey
• 1 Tbs. chopped fresh thyme
• Pork
• One 1- to 1-1/4-lb. pork tenderloin, trimmed
• 2 tsp. Dijon mustard
• 1 Tbs. coriander seeds, crushed
• 1 tsp. black peppercorns, crushed
• 1 tsp. kosher salt
• 1 Tbs. olive oil

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 18 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Pork	100g cooked	242
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Honey	1 tbsp (21g)	64
Red Onion	1 medium (110g)	44
Red Bell Pepper	1 medium (119g)	31
Carrot	1 medium (61g)	25
Cumin	1 tsp ground (2.1g)	8
Black Pepper	1 tsp ground (2.3g)	6
Cinnamon	1 tsp ground (2.6g)	6
Cayenne	1 tsp (1.8g)	6
Thyme	1 tsp dried (1.4g)	4
Mustard	1 tsp (5g) yellow	3
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0
Coriander	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.