Oriental pork tenderloin with wheat semolina and roasted vegetables

Serves : 4

Preparation time: 15 minutes

Cooking Time: 30 minutes

Ingredients

• 2 Québec pork tenderloins, cut in 2
• 60 ml (4 tablespoons) olive oil
• 15 ml (1 tbsp.) sweet paprika
• 15 ml (1 tbsp.) cumin seeds, ground
• 15 ml (1 tbsp.) coriander seeds, ground
• 15 ml (1 tbsp.) honey
• 2 garlic cloves, minced
• salt and pepper to taste

Roasted vegetables

• 2 zucchini, thickly sliced
• 2 carrots, sliced
• 2 peppers, cubed
• 1 onion, thinly sliced
• 2 garlic cloves, chopped
• 60 ml (4 tbsp) olive oil
• salt and pepper to taste

Wheat semolina

• 250 ml (1 cup) wheat semolina
• 250 ml (1 cup)boiling water
• 30 ml (2 tbsp) butter
• 1 pinch salt

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a hot skillet, with a little fat, sear pork tenderloins 30 ml (2 tbsp.) olive oil, 2 minutes per side.
3. In a bowl, combine paprika, cumin, coriander, honey, garlic and olive oil.
4. Coat pork tenderloins with mixture.
5. Place meat on a baking sheet lined with parchment paper or a silicone mat, and bake for 15 to 20 minutes.
6. Meanwhile, in a bowl, combine the vegetables, remaining olive oil, garlic, salt and pepper.
7. On a baking sheet lined with parchment paper or a silicone mat, spread the vegetables and bake for 20 minutes.
8. In a bowl, combine the wheat semolina, salt, boiling water and butter, cover with cling film or a lid and leave to stand for 5 minutes.
9. Flake the cooked semolina with a fork. Check seasoning.
10. Serve the semolina with the meat and vegetables.