Pork Tenderloin And Roasted Cauliflower

Roast the cauliflower and pork tenderloin at the same time so the whole meal comes out at once. This recipe does not require preheating, so food can be served that much sooner.

Makes 4 Servings

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

45 Minutes

Convection Mode

Before You Start

If your tenderloin is not injected (most store-bought pork loins are — the ingredients on the package will list salt or brine), add 2 teaspoons kosher salt to the rub.

Preparation Method

Lay the pork tenderloin on a large plate and pat dry with a paper towel.
Combine rosemary, thyme, pepper, garlic, and 2 tablespoons olive oil in a small bowl and rub onto the tenderloin.
Place tenderloin onto a baking tray or shallow roasting pan and insert the temperature probe into the thickest part of the meat.
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.
Place the cauliflower into the oven on rack position 2.
Set the oven to 400°F on Convection Mode and set probe temperature to an alert temperature of 160°F.
After the alert temperature is reached, remove the pork from the oven and allow to rest for 5 minutes.
Continue cooking the cauliflower if necessary while the pork is resting.
While the pork rests, continue cooking the cauliflower, if necessary.