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. Prepare the produce: cut 12 ounces Yukon Gold potatoes into 3/4-inch pieces, cut 1 pound zucchini into 1 1/2-inch chunks, and cut 1 orange bell pepper into 1-inch pieces. Mince 3 garlic cloves, then zest and juice 2 limes to yield 1 teaspoon zest and 3 tablespoons juice.

2. 2.

   Make the pork seasoning by mixing:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon lime zest
   • 1 1/2 tablespoons lime juice
   • 2 cloves minced garlic
   • 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.

   Toss the prepared potatoes on the sheet pan with 1/2 tablespoon extra-virgin olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast for 12 minutes.

4. 4.

   Turn the potatoes and move them to one side of the pan. Toss the prepared bell pepper with 1/2 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Place the seasoned pork and bell pepper on the pan and roast for 8 minutes.

5. 5.

   Toss the prepared zucchini with 1/2 tablespoon extra-virgin olive oil and 3/4 teaspoon kosher salt. Add it to the pan and continue roasting everything for 10 to 14 minutes, until the vegetables are browned and the center of the pork reaches 145°F. If the pork finishes first, transfer it to a cutting board while the vegetables continue roasting.

6. 6.

   While the pork roasts, blend the cilantro sauce until smooth:

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

   Refrigerate the sauce until serving.

7. 7.

   Rest the pork on the cutting board for 5 minutes, then slice it crosswise.

8. 8.

   Divide the roasted potatoes, zucchini, and bell pepper between two plates. Add the sliced pork, spoon cilantro sauce over it, and serve the extra sauce alongside.