Hampton Court Pork Tenderloin

• For the Vegetable Bed:
• 1 medium Turnip, chopped into 1/2 inch dice.
• 1 carrot, chopped into 1/2 inch dice.
• 3 parsnips chopped into 1/2 inch dice.
• 1/2 Sweet Onion, sliced.
• 4-6 Chanterelle mushrooms, whole (stems removed).
• 3 cloves of Garlic, chopped
• 2 Tbsp. (best) olive oil (We use Frantoia.)
• Salt & Pepper for seasoning
• For the Pork Tenderloin Rub:
• 4 Tbsp Cumin Seed, toasted and ground
• 2 Tbsp Coriander Seed, toasted and ground
• 1 Tbsp Cinnamon
• 1 Tbsp Allspice
• 5 Garlic Cloves
• 1 1/2 Tbsp Ancho Chile Powder (or to taste.)
• 2 tsp Dried Red Pepper Flakes (or to taste.)
• salt and pepper to taste
• 4 Tbsp (best) Olive oil
• The Meat:
• 2 Pork Tenderloins - of the small variety.

1. For the roasted vegetable bed:
2. Mix all ingredients together in baking dish with the olive oil and salt and pepper. Roast for 20 minutes at 375 degrees.
3. For the Pork:
4. Make the rub by combining all ingredients in a food processor and giving it a whiz.
5. Put the rub on the pork and let it sit until it is time to add it to the roasting veggies.
6. Place the pork in the oven on top of the veggies after the veggies have cooked for 20 minutes. Roast for another 25-35 minutes (until the interior temperature of the pork is at least 135 degrees.)
7. Serve with a fresh salad - Arugula with some apple and a shallot vinaigrette would be great.

carrot, sweet onion, chanterelle mushrooms, garlic, olive oil, salt, tenderloin, cumin, coriander, cinnamon, allspice, garlic, chile powder, red pepper, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/hampton-court-pork-tenderloin-50068004 (may not work)