Easy roast pork tenderloin is a weeknight dinner winner for several reasons we will get into below. This pork curry recipe is ready in 30 minutes.
Easy Roast Pork Tenderloin
This recipe is so easy! Cauliflower florets and cubed butternut squash get tossed with a savory spice mix. Then, transfer them to a sheet pan and jostle it so they’re evenly distributed. Into the middle you’ll place the pork tenderloin that gets rubbed down with a little bit of oil and the spice mix. Then, off into the oven they go where they will finish cooking.
While they roast, you’ll simmer figs in a lemon-honey glaze to stir into the cooked vegetables or drizzle onto the pork.
What Kinds of Figs to Use
Sun-Maid and Orchard Choice California Figs bring balance to this dish. Mission Figs bring a jammy familiar flavor to the pork tenderloin. If you can get ahold of them, Golden Figs are our pick too—they’re tangy, delicately sweet, and nutty—and pair so well with the curry spice mix.
Spice Up Dinner Simply
The genius of this spice mix is taking two combinations of spice mixes, already bolstered with flavor and then crushing fresh coriander seeds. Curry powder is a combination of spices that typically include turmeric, cumin, coriander, cardamom, and other spices in harmonious balance. This gets mixed with seasoned salt, a mix of salt with spices including celery powder, paprika, garlic, and salt.
You’ll make one batch of the spice mix to distribute into tossed veggies, rubbed on pork, and mixed into glaze.
What to Serve with Pork Curry Vegetables
For a heartier meal, roast potato wedges, tossed with garlic-oil, salt and pepper on a separate sheet in the oven at the same time.
Easy Roast Pork Tenderloin with Vegetables + Fig Glaze
Ingredients
Curry Spice Mix, Pork & Vegetables:
- 3 1/2 teaspoons curry powder
- 2 1/2 teaspoons Seasoned Salt
- 1 1/2 teaspoons coarsely ground or cracked black pepper*
- 1 1/2 teaspoons cracked coriander seed*
- 1 pound peeled cubed (3/4-inch) butternut squash
- 2 tablespoons olive or vegetable oil plus 1 teaspoon, divided use
- 7 teaspoons Spice Mix above, divided use
- 1 pound cauliflower florets 1 1/2-inch pieces
- 1 pork tenderloin 1 pound, trimmed
Fig Glaze:
- 1 tablespoon vegetable oil
- 2 green onions thinly sliced (use white part for glaze and green for Garnish)
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed and halved
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon water
- 1 teaspoon Spice Mix above
- Garnish with thinly sliced green onion green part
Instructions
- Adjust oven rack to middle position. Preheat oven to 425°Line a large rimmed baking sheet with parchment paper or foil. If using foil, spray or brush with oil.
- In small bowl, combine ingredients for Spice Mix.
- In medium bowl, combine squash, 2 teaspoons Spice Mix and 1 tablespoon oil. Spread in a single layer on baking sheet. Repeat with cauliflower (2 teaspoons spice mix and 1 tablespoon oil.) and spread on baking sheet. Rub 1 teaspoon oil on pork. Pat 1 tablespoon Spice Mix onto all sides of pork. Place on one side of baking sheet.
- Place sheet in middle of oven and roast for 20 to 30 minutes or until pork is 145°F for medium and vegetables are tender. Meanwhile, make glaze: In small saucepan, warm oil and white part of green onion over low heat until sizzling. Stir in figs, lemon juice, honey, water and remaining Spice Mix. Bring to a gentle simmer; cook and stir for 1 minute. Remove from heat and reserve. Remove figs from glaze with slotted spoon and scatter over vegetables. Brush glaze on pork, figs and vegetables.
- To serve, cut pork into thin slices and serve with figs and vegetables. Garnish with green onion.
