OVEN-CRISPED PORK, PEPPERS, AND GREENS
- ½ teaspoon ground allspice
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 generous teaspoon sweet paprika
- ¼ teaspoon salt
- ¼ teaspoon fresh-ground black pepper, or to taste
- 2 large garlic cloves, minced
- 1 or 2 pork tenderloins (total of 1¼ to 1½ pounds), cut crosswise into ½-inch-thick slices; or 2 pounds tender leg of lamb (organic if possible), cut into 2-inch cubes
- 1½ pounds mixed peppers (my mix: 2 red bells, 1 Anaheim, 2 jalapeños), seeded and thin sliced
- 2 big handfuls (about 5 ounces) organic mixed greens
- 1 small to medium onion, thin sliced
- ¼ cup good-tasting extra-virgin olive oil
Instructions:
You can cut cooking time as well by giving pieces ample room to really roast and brown, and by putting your side dish right in the pan, so everything cooks together.
- Slip one large or two smaller shallow baking pans into the oven (a half-sheet pan is ideal). Turn the oven on to 450°F.
- In a large bowl, toss all the roast ingredients together, making sure they are coated with the oil. Spread everything out on the hot baking pan, taking care not to burn yourself. Make sure the pieces are generously spaced, to help the crisping process.
- Roast for 20 to 25 minutes, turning the meat and vegetables occasionally. The greens should be crisp, and the pork firm.
- Serve the roast around a mound of No-Cook Whole- Wheat Couscous, and pass the Turkish Almond Sauce at the table.