Hampton Court Pork Tenderloin Recipe

Name: Hampton Court Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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.

Servings: persons

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.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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., and more.

Yes, Hampton Court Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hampton Court Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions