Sheet Pan Moroccan-Spiced Pork Tenderloin with Cauliflower

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork tenderloin seasoned with warm Moroccan spices roasted alongside cauliflower florets for an easy Whole30 dinner. This pork recipe (whole30, gluten free), ready in about 40 minutes, pairs pork tenderloin, cauliflower florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Rub 1.5 lbs pork tenderloin all over with 1 tbsp olive oil and the spice mixture evenly, pressing to adhere.
  3. Step 3: On a large rimmed baking sheet, toss 4 cups cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper until coated. Spread the cauliflower in a single layer.
  4. Step 4: Place the seasoned pork tenderloin on the baking sheet alongside the cauliflower.
  5. Step 5: Roast in the oven for 25-30 minutes until the pork reaches an internal temperature of 145°F and the cauliflower is tender and browned at the edges.
  6. Step 6: Remove from oven and let pork rest for 5 minutes before slicing.
  7. Step 7: Garnish with 2 tbsp chopped fresh cilantro and serve with 4 lemon wedges for squeezing over the pork and cauliflower for a bright finish.

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