Categories: Meals

Ingredients

• 1 1/4 lbs. small red-skinned potatoes, halved or quartered
• 2 yellow and/or red bell peppers, sliced
• 1/4 cup fresh cilantro, chopped (leaves and tender stems separated)
• 5 tbsp. olive oil
• 1 1/2 tsp dried oregano
• Kosher salt and black pepper
• 1 pork tenderloin
• 4 garlic cloves (1 grated, 3 whole)
• 1 tsp ground cumin
• 1/4 tsp grated lemon zest, plus 1 tbsp. lemon juice
• 1 scallion, sliced

Directions

1. Place a baking sheet on the middle oven rack; preheat to 450. Toss the potatoes, bell peppers, cilantro stems, 2 tbsp. olive oil, 3/4 tsp oregano, and 1/2 tsp each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender, but not fully cooked, about 15 minutes.

2. Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 tsp oregano, 3/4 tsp cumin and a pinch of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 tsp cumin, a pinch of salt, the remaining 3 tbsp. olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 tsp lemon zest. Season with salt and pepper.

3. Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and the pork is cooked through, 10 to 15 minutes.

4. Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.

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