Roasted Pork with Cauliflower
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. Tender pork tenderloin pairs beautifully with roasted cauliflower, a vegetable packed with vitamin C and fiber that keeps me satisfied and energized. The aromatics of fresh rosemary, thyme, and garlic infuse both the meat and vegetables with incredible flavor, while a light wine and stock sauce brings everything together. Best of all, it's a one pan meal that looks elegant enough for guests but simple enough for a busy Tuesday night.
Ella x
Ingredients
- ¾ kgpork tenderloin(trimmed of excess fat)
- 1 headfresh cauliflower(cut into 1.5-inch florets)
- 4 tablespoonsolive oil
- 2 sprigsfresh rosemary(leaves only)
- 1 tablespoonfresh thyme(chopped)
- 6garlic cloves(minced)
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 177 mldry white wine
- 118 mlchicken stock
- 2 tablespoonsunsalted butter
- 1lemon(zest and juice)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the pork tenderloin dry with paper towels and rub all sides with 2 tablespoons of olive oil.
Tip: Drying the meat helps achieve a better crust during searing.
- 2
In a small bowl, combine the chopped rosemary, thyme, minced garlic, salt, and pepper. Coat the pork tenderloin evenly with this herb mixture, pressing gently so it adheres.
Tip: Prepare this herb blend while the oven preheats to save time.
- 3
Toss the cauliflower florets with the remaining 2 tablespoons of olive oil, salt, and pepper in a large bowl until well coated.
Tip: For extra flavor, add a pinch of paprika to the cauliflower.
- 4
Spread the seasoned cauliflower on one half of a large rimmed baking sheet, leaving the other half empty for the pork.
- 5
Heat an oven-safe skillet over medium-high heat. Sear the herb-coated pork for 2-3 minutes per side until golden brown, then transfer it to the empty side of the baking sheet.
Tip: A good sear locks in the juices and creates a flavorful crust.
- 6
Roast the pork and cauliflower together in the oven for 20-25 minutes, until the pork reaches an internal temperature of 145°F and the cauliflower is tender and caramelized.
Tip: Check the pork temperature with a meat thermometer for best results.
- 7
Remove the baking sheet from the oven. Transfer the pork to a cutting board and let it rest for 5 minutes. Scoop the roasted cauliflower onto a serving platter.
Tip: Resting the pork allows the juices to redistribute for maximum tenderness.
- 8
Pour the white wine and chicken stock into the same skillet used for searing over medium heat. Simmer for 3-4 minutes while scraping up any browned bits from the bottom of the pan.
Tip: This deglazing step creates a flavorful pan sauce with concentrated depth.
- 9
Whisk in the butter and lemon zest, then season with salt and pepper to taste. Remove from heat and stir in the lemon juice.
- 10
Slice the rested pork into 0.5-inch thick medallions and arrange on the platter with the cauliflower. Drizzle the wine reduction over the top and serve immediately.
Tip: Slice against the grain for maximum tenderness.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.