Tamarind & Mustard Roasted Pork Supper

1. FINAL MENU

• Cuisine: Indian
• Serve time: 17:00

This compact Indian supper centers on a tamarind-and-mustard–accented roasted pork tenderloin whose glossy tang complements a warm sheet-pan of cumin-spiced baby potatoes and charred cauliflower; a crisp tomato–cucumber kachumber, tossed and dressed at the last minute, provides the balancing fresh note. The result is distinctive Indian flavors without complicated technique — roast and sheet-pan work do the heavy lifting so the cook can finish the salad just before service.

• Tamarind-Mustard Roasted Pork Tenderloin
• Spiced Sheet-Pan Baby Potatoes & Cauliflower
• Tomato-Cucumber Kachumber (finish-to-order)

2. FULLY EXECUTABLE RECIPES

Tamarind-Mustard Roasted Pork Tenderloin

Equipment

• 25 cm heavy skillet (cast-iron preferred)
• Small roasting tray or rimmed sheet suitable for oven (approx 20x30 cm)
• Instant-read thermometer
• Mixing bowl and spoon
• Tongs
• Foil

Ingredients

• Pork tenderloin — 800 g (one whole tenderloin or two small, trimmed)
• Tamarind paste — 30 g (about 2 tbsp)
  • Substitution: 2 tbsp lemon juice + 1 tsp brown sugar (if tamarind unavailable)
• Plain yogurt — 100 g (about 1/3 cup)
• Ground coriander — 2 tsp (6 g) ⁺
• Mustard powder — 1 tsp (4 g)
• Kashmiri chili powder (or mild red chili powder) — 1 tsp (2 g) ⁺
  • Substitution: sweet paprika + 1/4 tsp cayenne (if Kashmiri chili unavailable)
• Ground turmeric — 1/4 tsp (1 g) ⁺
• Ground black pepper — 1/2 tsp (1.5 g) ⁺
• Salt — 1.5 tsp (9 g) ⁺
• Vegetable oil — 30 ml (2 tbsp) ⁺
• Lemon wedge for serving (optional) — 1 wedge

Practical substitutions: If pork tenderloin is unavailable, use a 900–1,000 g pork loin trimmed into a compact roast and roast to the same internal temp (may take a few minutes longer). If yogurt is unavailable, use 30 g (2 tbsp) extra tamarind diluted with 20 g water.

Cooking / Baking

• Oven: 200 °C (conventional or fan-assisted; if fan, reduce to 190 °C)

• Stovetop: medium-high heat for searing

• Roast target internal temperature: 63 °C (145 °F) for medium; pull and tent to rest.

• Total cook time: ~30 minutes active (8 min prep + 4 min sear + 18 min roast); plus 4–10 minutes resting.

Instructions

1. Remove pork from fridge and pat dry with paper towels. Trim silver skin if present. (2 min)
2. In a mixing bowl combine tamarind paste, yogurt, ground coriander, mustard powder, Kashmiri chili powder, turmeric, ground black pepper, salt and 1 tbsp (15 ml) vegetable oil. Stir until a smooth paste forms. (3 min)
3. Rub the paste evenly over the pork tenderloin until coated. Let sit at room temperature while you prep the sheet-pan vegetables (this is a short sit; no long marinate). (3 min)
4. Preheat skillet over medium-high heat and add remaining 1 tbsp (15 ml) vegetable oil. When oil shimmers, sear the pork, turning to brown all sides — about 1 minute per side, total 4 minutes. Use tongs to keep the pork moving. (4 min)
5. Transfer the seared pork to the small roasting tray and place in the preheated oven set to 200 °C. Roast for 18 minutes, checking with an instant-read thermometer at 16–18 minutes. Remove when internal temperature reads 63 °C. (16–18 min)
6. Tent the pork loosely with foil and rest 4–10 minutes. Slice into 1–1.5 cm medallions just before serving. (resting 4–10 min)

Spiced Sheet-Pan Baby Potatoes & Cauliflower

Equipment

• 1 rimmed baking sheet (30x40 cm)
• Mixing bowl or large container for tossing
• Measuring spoons

Ingredients

• Baby potatoes — 700 g (wash and halve)
• Cauliflower — 600 g (one medium head, cut into small florets)
• Vegetable oil — 30 ml (2 tbsp) ⁺
• Cumin seeds — 1 tsp (2 g)
• Ground coriander — 1 tsp (3 g) ⁺
• Kashmiri chili powder (or mild red chili powder) — 1 tsp (2 g) ⁺
• Ground turmeric — 1/2 tsp (1.5 g) ⁺
• Garam masala — 1/2 tsp (1.5 g)
• Salt — 1 tsp (6 g) ⁺
• Ground black pepper — 1/4 tsp (0.5 g) ⁺

Practical substitutions: If baby potatoes are not available, use 600 g waxy potatoes cut into 2 cm chunks. If fresh cauliflower is small/large, adjust to roughly 600 g total.

Cooking / Baking

• Oven: 200 °C (same oven as the pork)

• Roast time: 26 minutes (sheet-pan on center rack), shake/turn once midway.

• Total cook time: ~33 minutes (8 min prep + 25–26 min roast)

Instructions

1. Preheat oven to 200 °C (the oven is shared with the pork; time the oven use per timeline). Line your sheet pan or leave unlined if well seasoned. (passive)
2. In a mixing bowl combine halved baby potatoes and cauliflower florets. Add 30 ml vegetable oil, cumin seeds, ground coriander, Kashmiri chili powder, turmeric, garam masala, salt and black pepper. Toss until everything is evenly coated. (3–4 min)
3. Spread the vegetables in a single layer on the rimmed sheet pan. (1 min)
4. Roast on the center rack at 200 °C for 26 minutes. At about minute 15 (roughly halfway), open oven and shake or turn vegetables with a spatula for even browning. Continue roasting until vegetables are tender and edges are browned. (26 min)
5. Remove from oven at the scheduled time and transfer to a warm serving bowl; keep hot while pork rests. (1–2 min)

Tomato-Cucumber Kachumber (finish-to-order)

Equipment

• Cutting board and knife
• Small mixing bowl
• Citrus juicer or fork
• Spoon

Ingredients

• Ripe tomatoes — 600 g (about 4 medium), seeded and diced
• Cucumber — 300 g (about 1 large), peeled if waxed, diced
• Red onion — 120 g (1 medium), finely diced
• Fresh cilantro — 15 g, chopped (optional garnish)
• Lemon juice — 30 ml (2 tbsp; from about 1 lemon)
• Roasted cumin powder (or ground cumin, roasted briefly in dry pan) — 1 tsp (2 g)
• Salt — 1 tsp (6 g) ⁺
• Ground black pepper — 1/4 tsp (0.5 g) ⁺
• Mild chili powder or Kashmiri chili — 1/4 tsp (0.5 g) ⁺ (very small; base spice level = medium across whole meal)

Substitutions: If roasted cumin powder is unavailable, use 1/2 tsp ground cumin. If cilantro is disliked or unavailable, omit.

Cooking / Baking

• No oven; served immediately.
• Total cook time: ~8 minutes (assemble)

Instructions

1. Dice tomatoes, cucumber and red onion; place in a mixing bowl. (3–4 min)
2. Add lemon juice, roasted cumin powder, salt and black pepper; toss gently. Taste and adjust salt/ lemon if needed. Sprinkle chopped cilantro on top, if using. (2–3 min)
3. Keep the salad chilled or at room temp and assemble/dress no earlier than 4 minutes before serving — it should be finished within ~5 minutes of serve time. (finish-to-order)

3. LINEAR TIMELINE (16:20–17:00)

• 16:20: (Pork) Turn oven on to 200 °C; remove the 800 g pork tenderloin from the fridge and pat dry. (2 min)
• 16:22: (Pork) In a bowl combine 30 g tamarind paste, 100 g yogurt, 2 tsp ground coriander, 1 tsp mustard powder, 1 tsp Kashmiri chili powder, 1/4 tsp turmeric, 1/2 tsp black pepper, 1.5 tsp salt and 1 tbsp (15 ml) oil; rub evenly over pork and set on a plate to sit while you prep vegetables. (4 min)
• 16:26: (Vegetable) Wash and halve 700 g baby potatoes and cut 600 g cauliflower into small florets; place in a large bowl. (4 min)
• 16:30: (Vegetable) Add 30 ml oil, 1 tsp cumin seeds, 1 tsp ground coriander, 1 tsp Kashmiri chili, 1/2 tsp turmeric, 1/2 tsp garam masala, 1 tsp salt and 1/4 tsp pepper; toss and spread on rimmed sheet pan. Place sheet pan on center rack and roast for 26 minutes (16:30–16:56). (2 min to load)
• 16:32: (Pork) Heat 25 cm heavy skillet over medium-high; add remaining 1 tbsp (15 ml) oil and let oil come to shimmering point. (2 min)
• 16:34: (Pork) Sear pork on all sides in the hot skillet, turning every ~1 minute to brown evenly; total sear time 4 minutes (16:34–16:38). (4 min)
• 16:38: (Pork) Transfer seared pork to a small roasting tray and place in the oven; roast for 18 minutes (16:38–16:56). (1 min to transfer)
• 16:45: (Vegetable) Open oven briefly and turn/rotate the sheet-pan contents for even browning; close oven and continue roasting. (1 min)
• 16:56: (Pork) Remove pork from oven; check internal temperature with instant-read thermometer — target 63 °C. Tent loosely with foil and let rest (16:56–17:00). (1 min)
• 16:56: (Vegetable) Remove sheet-pan potatoes & cauliflower from oven; transfer to a warm serving bowl and keep hot (16:56–16:57). (1 min)
• 16:57: (Salad) Dice tomatoes and cucumber and finely dice red onion; place in a bowl. (2 min)
• 16:59: (Salad) Add 30 ml lemon juice, 1 tsp roasted cumin powder, 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp mild chili; toss and garnish with 15 g chopped cilantro. (1 min)
• 16:59: (Pork) Slice rested pork into 1–1.5 cm medallions; quickly re-check seasoning and arrange on serving platter. (1 min)
• 17:00: (Serve) Plate pork medallions, spoon hot spiced potatoes & cauliflower, and finish with a portion of fresh kachumber; serve exactly at 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Baby potatoes — 700 g
• Cauliflower — 600 g
• Tomatoes — 600 g (about 4 medium)
• Cucumber — 300 g (about 1 large)
• Red onion — 120 g (1 medium)
• Fresh cilantro — 15 g
• Lemons — 2 whole (to yield ~30 ml lemon juice)

Meat / Seafood

• Pork tenderloin — 800 g

Dairy

• Plain yogurt — 100 g

Dry Goods / Pantry

• Vegetable oil — 60 ml ⁺ (total; ~4 tbsp)
• Tamarind paste — 30 g
• Ground coriander — 3 tsp (9 g) ⁺
• Kashmiri chili powder (or mild red chili powder) — 2.25 tsp (approx 4.5 g) ⁺
• Ground turmeric — 3/4 tsp (approx 2.5 g) ⁺
• Mustard powder — 1 tsp
• Cumin seeds — 1 tsp
• Roasted cumin powder (or ground cumin) — 1 tsp
• Garam masala — 1/2 tsp
• Ground black pepper — 1 tsp ⁺
• Salt — 3.5 tsp (21 g) ⁺

5. NOTES & ASSUMPTIONS

• Optional table-side items: extra lemon wedges for those who want more brightness (serve at table).
• Substitutions that apply globally: tamarind paste may be substituted with 2 tbsp lemon juice + 1 tsp brown sugar (recipe lists substitution). Kashmiri chili can be replaced by sweet paprika + a pinch of cayenne if needed.
• Child-safety: use oven mitts when removing hot sheet-pan and roasting tray; slice pork with a stable cutting surface and keep knives out of reach of children.
• Timeline risks: the tightest execution window is the overlapping oven use between the pork roast and the sheet-pan vegetables (they are both roasted to finish at the same minute). If either item runs long, the pork resting time shortens and vegetables may overcook.
• Mitigation mindset: monitor oven temperature with a thermometer if your oven runs hot/cold; rotate the sheet-pan at the midpoint and check pork internal temp with an instant-read thermometer at 16 minutes into roast — if pork reads 61–62 °C, allow an extra 1–2 minutes and accept a slightly longer rest. Have a second rimmed pan ready if you need to move vegetables to a higher rack briefly for more color.
• Latest safe start time: You can start as late as 16:20 for a 17:00 serve.