Cumin Seared Pork Tenderloin with Raisin Pine Nut Relish
Pork tenderloin seared in a cumin spiced rub, then served with a raisin pine nut relish. Also gluten and dairy free to accommodate most diets!
Servings: 4
Ingredients
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1 pound pork tenderloin , trimmed of excess fat and silver skin
- 1 cup fresh parsley leaves , chopped
- 1/2 cup golden raisins
- 1/2 cup pine nuts , toasted
- 2 cloves garlic , finely minced
- zest and juice of 1 small lemon
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 425°.
- While oven is preheating. Place raisins in a small bowl filled with hot water. Let stand for 10 minutes to plump up; drain.
- Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Combine the salt, pepper, and cumin; rub the mixture all over the pork evenly. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven for 15 minutes or until a thermometer registers 145°. Remove pork from pan; place on a cutting board. Let stand 10 minutes.
- In the meantime, make the relish: in a small bowl, combine the parsley, raisins, pine nuts, garlic, lemon zest, and lemon juice. Whisk in 1/4 cup of the olive oil and season to taste with salt and pepper.
- Cut the pork into thin slices. Divide onto plates and top with the relish. Serve immediately.
Notes
I also served this with a super easy and quick slaw, optional. Combine 4 cups shredded green cabbage, 1 tablespoon olive oil, 1 tablespoon cider vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper.
Nutrition
Calories: 464kcal | Carbohydrates: 18g | Protein: 27g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 362mg | Potassium: 765mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1264IU | Vitamin C: 21mg | Calcium: 43mg | Iron: 4mg