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Low FODMAP Cumin Spiced Pork Tenderloin
The combination of cumin and coriander in this dish complements the pork nicely. Roasted root vegetables are a nice accompaniment to this dish and can be roasted right along with everything else.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees F. In a small mixing bowl, combine the cumin, coriander, sea salt, and black pepper.
  2. 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 heat the cooking oil. Place the pork tenderloins in the skillet, and sear on all sides for approximately 2 minutes per side.
  3. Place the leeks, carrots and celeriac into a large roasting dish, topped by the seared pork tenderloins. Roast for 30-40 minutes, or until the internal temperature of the pork reaches 145 degrees F.
  4. Place the pork on a cutting board to rest for 10-15 minutes. Slice on the bias (diagonally), and serve over the vegetables.
Recipe Notes

Recipe adapted fromĀ Practical Paleo by Diane Sanfilippo (Victoria Belt Publishing, 2016).