By Shane Young | October 7, 2016 |
Cumin is an herb that many associate with Mexican and Spanish foods, but it is also widely used in Middle Eastern and Indian cooking. Cumin’s flavor makes it a favorite for many, but it’s health supporting properties are impressive too! It’s also considered a good source of Iron, Manganese, and other vitamins and minerals and some research shows that it may stimulate the production of pancreatic enzymes and help digestion.
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon granulated garlic or garlic powder
- 1/4 teaspoon sea salt
- Black pepper to taste
- 6-8oz pork tenderloins
- 1-2 tablespoon bacon fat (or other cooking fat)
- 1/2 onions, chopped into large slices
- 1 carrot, peeled and chopped
- 1 cloves fresh garlic, smashed
- Preheat oven to 375 ° F.
- In a small mixing bowl, combine the cumin, coriander, granulated garlic, sea salt, and black pepper.
- Using paper towels, pat the pork tenderloins dry, and apply the spice blend to the meat generously to create a crust.
- Heat a large skillet over medium-high heat, and melt the bacon fat. Place the pork tenderloins in the skillet, and sear on all sides for approximately 2 minutes per side.
- Place the onions, carrots, garlic in a large roasting dish, topped by the seared pork tenderloins. Roast for 15-20 minutes or until the internal temperature of the pork tenderloins reaches 145 ° F.
- If you need to continue to roast the vegetables until they are soft, simply remove the pork and set it aside on a cutting board to rest while the vegetables finish roasting for another 10-15 minutes.
- Slice the tenderloin on the bias (diagonally) and serve over the vegetables.