This Herb Roasted Pork Tenderloin recipe looks long and time consuming, but is really pretty basic and pairs wonderfully with the veggies and cornmeal cakes.
On a large baking sheet, toss the cauliflower and broccoli with olive oil and season with salt and pepper.
Roast in the oven for 25-35 minutes until golden brown. Set aside.
Roast the Pork:
Arrange the pork on an aluminium foil linked baking sheet and season with salt and pepper. s.
Sprinkle with herbes de Provence and roast in oven for 13-15 minutes or until cooked through. Allow to rest for 10 minute
Meanwhile make the cornmeal cakes:
Add the cornmeal to a pot with the chicken broth and salt. Bring to a boil and simmer for 25 minutes, until cornmeal is done.
Pour onto a large baking sheet with a rim. Spread evenly and allow to come to room temperature. (if you are going this route, might as well do this step at least an hour before starting everything else).
Heat olive oil in a skillet over medium-high heat.
When cornmeal is cool, cut into diagonals and fry in the oil until golden brown on both sides. Remove to a paper towel lined plate to drain.
Meanwhile combine the preserves, vinegar and water in a small sauce pan. Cook over medium heat until warmed through.
Arrange pork over cornmeal cakes and drizzle with preserves. Serve with roasted vegetables.