Seared pork loins with rosemary-roasted winter vegetables and chermoula

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seared pork loins with rosemary-roasted winter vegetables and chermoula

Seared pork loins with rosemary-roasted winter vegetables and chermoula

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 640 Calories/Serving

25–35 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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 - sweet smoked paprika - granulated garlic)
  • Two 6-ounce boneless pork loins

Nutrition per serving

Calories 640, Total Fat 39g (50% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 630mg (27% DV), Total Carb. 33g (12% DV), Fiber 10g (36% DV), Protein 42g


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

Heat the oven to 400°F.
  • 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

On a sheet pan, toss the carrots, parsnips, and broccolini with the rosemary and 2 tablespoons oil. Season with salt and pepper. Spread in an even layer and roast in the oven, stirring halfway through, until the vegetables are tender and browned around the edges, 20 to 25 minutes.
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.
In a small bowl, combine the parsley, cilantro, lemon zest, and 2 tablespoons of the lemon juice with the chermoula spice blend and 1 to 2 tablespoons oil. (Reserve the remaining lemon juice for the roasted vegetables.) Stir to blend; season to taste with salt and pepper.


Cook the pork; finish the vegetables

  • Pat the pork loins dry with a paper towel; season generously with salt and pepper.
In a large pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Cook the pork until browned and just barely pink in the middle, 3 to 5 minutes per side. Transfer to a plate and let rest for 5 minutes. Cut into 1-inch slices.
Meanwhile, toss the roasted vegetables with the remaining lemon juice.


Transfer the roasted vegetables to individual plates along with the pork. Garnish with the chermoula and serve.