Spice-Roasted Caribbean Pork Tenderloin
with Kohlrabies, Brussels & Labneh
Cooking time
25 minutes
Servings
2/4
Calories
450 /serving
With creamy labneh setting the stage and lots of fresh cilantro on top, this spice-infused, Caribbean-inspired roasted pork feast is just what the winter ordered. The roasted veggie side spotlights kohlrabi, a wonderfully bizarre-looking member of the cabbage family, alongside Brussels sprouts.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 2 Kohlrabies
- 200g Brussels sprouts
- 14g Cilantro
- 60ml Labneh
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk
You will need:
Medium oven-safe pan
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
15 g
Saturated Fat
6 g
Sodium
260 mg
Total Carb
32 g
Sugars
8 g
Protein
52 g
Fibre
12 g
Preparation
Cook the pork
- Preheat the oven to 450°F.
- Pat the pork dry and drizzle with oil; rub with the spices and S&P.
- In a medium, oven-safe pan, heat a generous drizzle of oil on medium.
- Add the pork* and cook, turning occasionally, 4 to 6 min., until seared.
- Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, peel and small-dice the kohlrabies.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Roughly chop the cilantro leaves and stems.
Roast the vegetables
- On a lined sheet pan, toss the Brussels sprouts and kohlrabies with a drizzle of oil and S&P.
- Roast, stirring halfway, 18 to 22 min., until golden brown and tender.
Finish & serve
- Season the labneh with S&P.
- Divide the labneh between your plates and spread out in a circular motion.
- Top with the pork and vegetables.
- Garnish with the cilantro. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
