Ingredients

The following ingredients have 8 Servings
  • 2 1 ½-pound pork tenderloins (halved crosswise)
  • 1 teaspoon ground coriander
  • 1 teaspoon dried thyme
  • 1 teaspoon granulated or powdered garlic
  • 1 teaspoon coarse or kosher salt (plus more for seasoning the vegetables)
  • ½ teaspoon freshly ground black pepper (plus more for seasoning the vegetables)
  • 10 thyme sprigs
  • 4 tablespoons olive oil
  • 1 large red or yellow onion (peeled and cut into 1 1/2-inch chunks)
  • 1 large fennel bulb (trimmed and cut into 1 1/2-inch chunks)
  • 10 small white or red potatoes (halved or cut into quarters, whatever gets you to 1-inch or so pieces)
  • 2 jalapeno peppers (halved lengthwise, seeded, and sliced)

Instruction

  • Preheat the oven to 425°F.
  • In a small bowl, mix together the coriander, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.  Rub the mixture over the pork loins.  Heat a large cast heavy skillet over high heat.  Add 2 tablespoons of the oil, then add the pork loins and sear on all sides until lightly browned, about 6 minutes in all.
  • Meanwhile, on a rimmed baking sheet, gently toss the onions, fennel, potatoes and jalapenos with the remaining 2 tablespoons olive oil and salt and pepper to taste.  Tuck the thyme leaves amongst the vegetables.
  • Nestle the four pork loins pieces amidst the vegetables.
  • Roast for 30 minutes, until the pork reaches an internal temperature of 140°F.  Remove the pork loins and let them sit on a cutting board, lightly tented with foil, spread out the vegetables evenly on the baking sheet, and roast them for another 10 minutes or so, until they are golden brown and tender.
  • Slice the pork loin and serve the with roasted vegetables.