Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice
  • 2tsp cinnamon10 mL
  • 1tsp allspice5 mL
  • 1/2tsp cloves2 mL
  • 1/2tsp hot paprika2 mL
  • 1tsp salt5 mL
  • 1tsp pepper5 mL
  • 1/2tsp mustard powder2 mL
  • 1/2tsp garlic powder2 mL
  • 2 Tbsp coconut palm sugar30 mL
  • 2oz pork tenderloinsabout 11(330 g) each
  • 1Tbsp extra-virgin olive oil15 mL
  • 2Tbsp extra-virgin olive oil30 mL
  • 1Tbsp apple cider vinegar15 mL
  • 1Tbsp diced shallot15mL
  • 1/4tsp Dijon mustard1 mL
  • Pinch of salt
  • Pinch of pepper
  • 4cups arugula1 L
  • 2Tbsp pomegranate seedsfor garnish, 30 mL
  1. Combine all rub ingredients together and stir well. Coat tenderloins thoroughly with rub mixture. Refrigerate for up to 12 hours. You’ll achieve the best flavour by allowing the rub to infuse for several hours, but even if you only have a short time, the flavour shines through.
  2. Preheat oven to 350 F (175 C). Brush baking pan with 1 Tbsp olive oil. Allow tenderloins to stand at room temperature for 30 minutes before cooking. Roast for 15 to 20 minutes, or until pork achieves an internal temperature of 145 F (63 C). Remove from oven, cover pork, and let it rest for 15 minutes while you prepare salad.
  3. In large bowl, mix olive oil, vinegar, shallot, mustard, salt, and pepper together, and gently toss with arugula. Arrange leaves on large platter. Slice pork and arrange over salad. Garnish with pomegranate seeds.