Coriander-Crusted Pork Tenderloin with Sweet and Spicy Roasted Vegetables
INGREDIENTS
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One package pork tenderloin--with 2 ~1lb tenderloins
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2 tsp Dijon mustard
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1 Tbs coriander seeds
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1 tsp black peppercorns
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1 tsp kosher salt
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1 Tbs olive oil
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About 1-1/2 cups baby carrots
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1 red onion cut into 8 wedges
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2 red bell peppers, seeded and cut into 11/2-inch pieces (about 3 cups)
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1-1/2 lb. butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 3 cups)
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2 Tbs extra-virgin olive oil
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Salt and freshly ground black pepper
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1/2 tsp cumin
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1/2 tsp coriander
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1/2 tsp powdered ginger
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1/4 tsp cinnamon
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⅛ tsp cayenne
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1 Tbs honey
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1 Tbs chopped fresh thyme
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2 Tbs olive oil
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1/2 yellow onion, diced
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1 cup brown rice
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Kosher salt
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4 Tbs golden raisins
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4 Tbs finely chopped fresh flat-leaf parsley
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Freshly ground black pepper
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