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May
07
2014

Roasted Paprika Pork & Veggies

Both recipes taken from MyRecipes.com, adapted and combined.

Ingredients

For the pork:

  • 1-lb. pork tenderloin, trimmed
  • 1 - 2 Tbsp. of the spice blend below

Paprika spice blend:

  • 1/4 Cup paprika
  • 2 Tbsp. salt
  • 2 Tbsp. ground cumin
  • 2 Tbsp. brown sugar
  • 2 Tbsp. chili powder
  • 2 Tbsp. black pepper
  • 1 Tbsp. garlic powder

For the vegetables:

(This is just what we used. Choose any veggies you like.)

  • 3 Tbsp. white balsamic vinegar
  • 1 Tbsp. chopped shallots
  • 3/4 - 1 lb. pre-chopped carrot sticks (original recipe called for baby carrots)
  • 1 1/4 lbs. red potatoes, cut into bite-sized pieces (original recipe called for fingerling potatoes, but we couldn't find any)
  • 1/2 of a red onion, cut into chunks
  • 1 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. dried parsley
  • 1 tsp. dried chives

Preparation

For the pork:

Heat the oven to 425 degrees Fahrenheit. Spray cooking oil onto a rimmed baking sheet and set aside.

Stir together the ingredients for the paprika spice blend and store in any container or a baggie. Trim the pork tenderloin as desired and place on greased baking sheet. Using 1-2 Tbsp. of the spice blend (to your preference), pat spices all over pork.

There will be plenty of spice mix left over for later uses, so don't double dip after you've touched the pork!

For the vegetables:

Combine the chopped shallot with the white balsamic vinegar in a small bowl and set aside.

Prepare the rest of the veggies. If using baby carrots or carrot sticks, they're ready to go. Wash and chop your onion and potatoes (or whatever veggies you're using) into bite-sized pieces. Place all prepared veggies in a large mixing bowl and toss with olive oil and seasonings.

Spread vegetables around pork on the baking sheet, as close to a single layer as possible.

To finish:

Place the baking sheet with pork and veggies in the oven and roast for about 30 minutes. When you reach the last 5 minutes on the timer, pull the rack out of the oven slightly and sprinkle the shallot-vinegar mixture over the pan so they cook a little too. 

Tip: The pork should reach 155 degrees Fahrenheit internally. It's okay for it to be slightly pink in the middle, but it should not be raw. Try not to overcook the pork just to eliminate any pinkness - it's unnecessary and will totally dry it out. A meat thermometer is a lifesaver!

Slice the pork and serve with vegetables.

Should make about 4 servings. I believe the calories on this will fall between 315-350, depending on which and how many vegetables you use.

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Roasted Paprika Pork & Veggies
Copyright 2004-2017 Elizabeth Shiver