December 13, 2023

Pan-roasted Cauliflower, Leek, Apple and Cinnamon-crusted Pork Tenderloin

Recipe: Michael Smith

“The cauliflower, leeks and apples slowly roast and absorb the juices and flavors of the pork. The toughest part is leaving leftovers!” – Michael Smith


Pan-roasted Vegetables

  • 1 head cauliflower, cut into small florets, stem diced
  • 1 bunch leeks, tops and bottoms trimmed, cut into 2″ intact rounds
  • 4 Honeycrisp apples or your favorite apples (about 1 lb.), cored and quartered
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp vegetable oil, bacon drippings or other reserved animal fat
  • Sea salt
  • Freshly ground pepper

Cinnamon-crusted Pork Tenderloin

  • 1/4 cup firmly packed brown sugar
  • 1 tbsp cinnamon
  • 1 tsp sea salt
  • Freshly ground pepper
  • 1 pork tenderloin (about 1 lb.), tough silver skin removed


Yield: Serves 4 to 6

Prepare and Roast Vegetables and Pork

  1. Preheat oven to 350°F. Turn on convection fan, if you have one.
  2. In large roasting pan, toss together cauliflower, leeks, apples, cumin seeds, coriander seeds and vegetable oil. Lightly season with salt and pepper.
  3. In medium bowl, whisk together brown sugar, cinnamon, salt and pepper. Roll pork tenderloin in mixture to evenly coat. Nestle pork in centre of vegetables. Roast, gently shaking and settling pan once or twice, until vegetables and pork are tender and lightly browned, about 45 minutes. Pork is done when digital or quick-read thermometer registers at least 145°F in thickest part of meat.
  4. Remove from oven and rest for a few minutes. Thinly slice pork and return to pan with any accumulated juices. Stir together gently before serving.

Recipes from Farmhouse Vegetables by Michael Smith. ©2023 Michael Smith. Photography by Al Douglas. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved