Preparation

• 1

  Preheat the oven to 425°F (220°C). Place one rack at the top of the oven and the second one at the centre. In a small bowl, mix all the dry rub ingredients together.
  

• 2

  On a large parchment-lined baking sheet, mix all the vegetables with 3 tbsp. of the oil and half of the dry rub.
  

• 3

  Place the sheet of vegetables on the centre rack of the oven and roast for 30 minutes, mixing halfway through. The vegetables can be prepared in advance and reheated before serving.
  

• 4

  While the vegetables are cooking, coat the pork tenderloin with the remaining dry rub.
  

• 5

  Add 2 tbsp. of oil to a large, oven-safe frying pan and heat on medium-high heat. Sear the pork tenderloin for about 2 minutes on each side.
  

• 6

  Place the frying pan on the top rack of the oven and continue cooking for about 10 minutes or until it reaches an internal temperature of 145°F (60°C).
  

• 7

  Remove the pork from the oven and lightly cover with aluminum foil. Let rest for 10 minutes. The internal temperature will continue to rise to 150°F (65°C).
  

• 8

  While the pork rests, combine the sour cream and cilantro in a small bowl. Season with salt and pepper to taste.
  

• 9

  Cut the pork tenderloin into thick slices and serve with the roasted vegetables and sour cream sauce.