Holiday Dinner Remix 

Arguably, this menu can be made at any time during the cold –weather months, but it is especially delightful during the holiday season. Lightly but brightly seasoned pork tenderloin is the star alongside the skin-on red potatoes — that’s amped up by Dijon mustard — and steamed garlicky broccoli finishes it off. 

Serves 4-6


Pork tenderloin –

1 ½  lbs pork tenderloin

1 tablespoon olive oil 

1 teaspoon salt

1 teaspoon black pepper 

1 teaspoon ground cumin 

1 teaspoon garlic powder 

Sweet Potatoes –

1 lb sweet potatoes, diced 

1 tablespoon Dijon mustard 

2 teaspoons olive oil 

1/2 teaspoon salt 

½ cup chopped fresh parsley, chopped 

Cauliflower –

1 head cauliflower, cut into bite size pieces  

2 cloves garlic, minced 

2 teaspoons olive oil 

1/2 teaspoon salt 

Pork Tenderloin Directions:

  1. Preheat the oven to 400˚F. Combine all the spices and rub into the pork tenderloin. Be sure to wash your hands after handling raw meat. 
  2. In a sauté pan add the oil then heat for thirty seconds over medium high heat. 
  3. Add the pork and sear for two minutes per side. 
  4. Place the pork on a sheet pan or oven safe dish. Bake uncovered for about 20 minutes until it reaches an internal temperature of 145˚ F. 
  5. Allow to rest for five minutes before slicing. 

Potato Directions:

  1. Rinse and scrub the potatoes. 
  2. Dice the potatoes and place them in a large stock pot of water. Bring to a boil and cook until fork tender. 
  3. Drain the potatoes and return them to the pot.  
  4. Add the salt, pepper, Dijon mustard, and parsley. Stir to combine. Set aside 

Cauliflower Directions:

  1. In a large pot, bring 1 quart of water to a boil. 
  2. Add the cauliflower and cook for three minutes. Drain.
  3. Return the cauliflower to the pot and season with olive oil, garlic, and salt. 

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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