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Pork Tenderloin And Roasted Cauliflower
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Ingredients
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Yield: Makes 4 Servings
Total Cook Time: 45 Minutes
Ingredients
1 pork tenderloin, approximately 1 pound
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon freshly ground black pepper
1 clove garlic, chopped
2 tablespoons olive oil
1 pound cauliflower, broken into florets and halved
1 tablespoon olive oil
½ teaspoon kosher salt
Total Cook Time: 45 Minutes
Ingredients
1 pork tenderloin, approximately 1 pound
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon freshly ground black pepper
1 clove garlic, chopped
2 tablespoons olive oil
1 pound cauliflower, broken into florets and halved
1 tablespoon olive oil
½ teaspoon kosher salt
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Preparation Method
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1. Lay the pork tenderloin on a large plate and pat dry with a paper towel.
2. Combine rosemary, thyme, pepper, garlic, and 2 tablespoons olive oil in a small bowl and rub onto the tenderloin.
3. Place tenderloin onto a baking tray or shallow roasting pan and insert the temperature probe into the thickest part of the meat.
4. In large bowl, toss cauliflower with 1 tablespoon olive oil and kosher salt and place on a baking tray lined with parchment. Place the pork into the oven on rack position 5 and plug the probe into the receptacle.
5. Place the cauliflower into the oven on rack position 2.
6. Set the oven to 400°F on Convection Mode and set probe temperature to an alert temperature of 160°F.
7. After the alert temperature is reached, remove the pork from the oven and allow to rest for 5 minutes.
8. Continue cooking the cauliflower if necessary while the pork is resting.
9. While the pork rests, continue cooking the cauliflower, if necessary.
2. Combine rosemary, thyme, pepper, garlic, and 2 tablespoons olive oil in a small bowl and rub onto the tenderloin.
3. Place tenderloin onto a baking tray or shallow roasting pan and insert the temperature probe into the thickest part of the meat.
4. In large bowl, toss cauliflower with 1 tablespoon olive oil and kosher salt and place on a baking tray lined with parchment. Place the pork into the oven on rack position 5 and plug the probe into the receptacle.
5. Place the cauliflower into the oven on rack position 2.
6. Set the oven to 400°F on Convection Mode and set probe temperature to an alert temperature of 160°F.
7. After the alert temperature is reached, remove the pork from the oven and allow to rest for 5 minutes.
8. Continue cooking the cauliflower if necessary while the pork is resting.
9. While the pork rests, continue cooking the cauliflower, if necessary.
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