Seared pork loins with rosemary-roasted winter vegetables and chermoula
Fresh herb sauces, like this North African chermoula, are a terrific way to add flavor to almost any dish. Though it’s traditionally served with fish, our bold blend of cilantro, parsley, cumin, and coriander can stand up to pork and even beef. Cutting the parsnips and carrots into long segments makes for a more dramatic presentation, and keeps them moist.
- 2 to 3 carrots
- 1 to 2 parsnips
- 1 bunch broccolini
- Fresh rosemary
- Fresh flat-leaf parsley
- Fresh cilantro
- 1 lemon
- Chermoula spice blend (coriander - cumin - paprika - granulated garlic)
- Two 6-ounce boneless pork loins
Prep the vegetables
- Scrub the carrots and parsnips. Trim their stem ends; cut the vegetables in half lengthwise, then any larger halves into quarters.
- Trim any coarse ends from the broccolini; separate the bunch into florets.
- Strip the rosemary leaves from the stems; coarsely chop the leaves.
Roast the vegetables
While the vegetables roast, make the chermoula and cook the pork.
Make the chermoula
- Strip the leaves from the parsley; finely chop the leaves.
- Finely chop the cilantro.
- Zest and juice the lemon.
Cook the pork; finish the vegetables
- Pat the pork loins dry with a paper towel; season generously with salt and pepper.
Meanwhile, toss the roasted vegetables with the remaining lemon juice.
Nutrition per serving: Calories: 640, Protein: 42 g, Total Fat: 39 g, Monounsaturated Fat: 26 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 8 g, Cholesterol: 115 mg, Carbohydrates: 33 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 630 mg