Careme

Instructions

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1. 1.

   Preheat the oven to 450°F and line a large rimmed sheet pan with parchment paper or foil.

2. 2.

   Make the pork seasoning by mixing:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon finely grated lime zest
   • 1 1/2 tablespoons lime juice
   • 2 minced garlic cloves
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1 teaspoon dried oregano
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Rub the seasoning over 1 pound pork tenderloin and let it stand for 15 minutes while the potatoes begin roasting.

3. 3.

   Cut 12 ounces Yukon Gold potatoes into 3/4-inch pieces. Toss them on the prepared pan with 1/2 tablespoon extra-virgin olive oil, 1/2 teaspoon ground cumin, and 1/4 teaspoon kosher salt. Roast for 12 minutes.

4. 4.

   Cut 1 pound zucchini into thick half-moons and cut 1 orange bell pepper into 1-inch pieces. Toss them with 1/2 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Turn the potatoes, push them to one side, and arrange the vegetables and seasoned pork on the pan. Roast for 18 to 22 minutes, until the vegetables are browned and the center of the pork reaches 145°F.

5. 5.

   While the pork roasts, blend the following into a smooth cilantro sauce:

   • 1 packed cup cilantro leaves and tender stems
   • 1/2 cup plain Greek yogurt
   • 1 minced garlic clove
   • 1 1/2 tablespoons lime juice
   • 2 tablespoons water
   • 1/4 teaspoon kosher salt

   Refrigerate the sauce until serving.

6. 6.

   Transfer the pork to a cutting board and rest it for 5 minutes. If desired, return the vegetables to the oven during the rest for additional browning.

7. 7.

   Slice the pork crosswise and plate it with the roasted zucchini, pepper, and potatoes. Spoon cilantro sauce over the pork and serve the extra sauce alongside.