Chef Michael Smith’s cinnamon-crusted pork tenderloin recipe

—MICHAEL SMITH

It’s easy to fit an entire meal in a pan when you roast your favourite meat over a bed of vegetables. This simple method is infinitely adaptable to the contents of your fridge and the harvest of the day. Simplicity is the goal and just about anything goes. Here, cauliflower, leeks, and apples slowly roast, absorbing all the juices and flavours of the cinnamon-crusted pork tenderloin. The toughest part is leaving leftovers! MAKES 4 TO 6 SERVINGS AS A MAIN PAN-ROASTED VEGETABLES 1 head cauliflower, cut into small florets, stem diced1 bunch leeks, tops and bottoms trimmed, cut into 2-inch (5 cm) intact rounds, rinsed as needed4 Honeycrisp apples, or your favourite apple (about 1 pound/450 g), cored and quartered1 tbsp cumin seeds1 tbsp coriander seeds1 tbsp vegetable oil, bacon drippings, or…

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Cottage Life (Digital) - 1 Issue, Winter 2023

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