If you want something both delicious and healthy, here it is!!
1 star anise pod 1/4 teaspoon pimenton (Spanish smoked paprika) 1 tablespoon finely chopped fresh flat-leaf parsley
Pounds pork tenderloin (455 g), trimmed of fat
Kosher salt or fine sea salt
1 pound carrots*, peeled and cut into 2-to 3-inch pieces
1 pound of other root vegetables including red beets, white beets, celery root, daikons, rutabaga, whatever you can find at your local store (great vitamins!)
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 cup drained canned chickpeas (85 g), rinsed and blotted dry
1/2 cup fresh orange juice (120 ml)
1/2 cup water (120 ml)
2 tablespoons unsweeteend
dried cranberries (we used fresh!)
1 tablespoon firmly packed light brown sugar
1 tablespoon unsalted butter
1 tablespoon finely chopped fresh oregano
- Place rack in center of oven. Preheat oven to 400 degrees F.
- Season pork generously on all sides with salt and pepper. In a 12-inch ovenproof skillet heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 minutes total. Transfer the pork to a large plate; set aside
- Add carrots and sliced root veggies to pan. Cook and stir until browned at the edges, about 5 minutes. Add the chickpeas and 1/2 tsp. salt. Cook for 1 minute more. Using a spatula, make two wide channels through the vegetables. Place pork tenderloins in the channels so they rest directly on the pan surrounded by the carrots.
- Transfer pan to oven. Roast 10 to 15 minutes (Ours took more like 25 minutes, use a thermometer!) or until an instant read thermometer inserted into the center of a tenderloin registers 145 degrees F. The center should be rosy when cut into with a knife. Transfer the pork to a carving board; tent loosely with aluminum foil. Let rest for 10 minutes.
- Carefully place the pan with the vegetables over medium heat. Add orange juice, water, cranberries, brown sugar,
star anise, and paprika;mix well. Bring to simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in butter, parsley, and oregano. Season to taste with salt.
- To serve, cut the pork on a slight diagonal into slices 1-inch-thick. Serve with roasted vegetables.