Cauliflower and pork tenderloin
This cauliflower and pork tenderloin recipe is not only one of the quickest recipes I’ve made but also very delicious. I’m amazed of how tasty a dish can get with just a couple of ingredients if they’re mixed up properly. And garnished with lots of love.
I like to use pork tenderloin as it’s not so fat and it’s very nourishing, a small slice can keep me full for a few good hours. It also gives the cauliflower more flavor as opposed to other type of meat such as chicken or veal. Of course you are free to try making the recipe using those too but in my opinion the results are not going to be as tasty as the cauliflower and pork tenderloin combination.
I must admit I was a bit reluctant to making this recipe, recommended by my mom who’s the best cook I know, as I’m not the biggest cauliflower fan. But considering I follow my mom’s advises quite religiously I thought why not doing it this time too. She never failed me before, chances are she won’t this time either. And she hasn’t! The cauliflower and pork tenderloin recipe was a big success!
As a side note, I used our homemade tomato sauce for this recipe but any canned tomato sauce/juice or even smashed canned tomato will do just fine. I do believe the homemade stuff always tastes better so if you have it, use it.
Cauliflower and pork tenderloin recipe
- 700 g = 25 oz cauliflower
- 500 g = 18 oz pork tenderloin
- 400 ml = 14 oz tomato sauce
- 2 large carrots
- 2 onions
- 2 cloves garlic
- 2-3 tbs oil
- salt, pepper, parsley to taste
- Wash cauliflower and break out into bunches.
- Clean carrots and put everything to boil in salted water for about 10 minutes.
- Remove the veggies and lightly smash the carrots using a fork.
- Clean the onions and garlic and finely chop.
- Put the onion to fry with 2-3 tbs oil until becomes translucent.
- Add garlic.
- Meanwhile cut meat into thin slices.
- Place over the onions and garlic and fry for a couple more minutes.
- In a baking tray place a layer of cauliflower and carrots and a layer of meat.
- Spread the onions and garlic sauce around the tray
- Add the tomato sauce
- Cover with aluminium foil
- Preheat the oven
- Keep for 20 minutes at 200 C = 390 F.
- Remove aluminium foil 5 minutes ahead of total time
- Chop fresh parsley and sprinkle over the cooked cauliflower and pork tenderloin
- I used my homemade tomato sauce but any canned juice or even smashed canned tomatoes are good.
- Add as much garlic as you like.
- If you like to add more vegetables, feel free to, just make sure they won't overshadow the cauliflower (after all we call it cauliflower and pork tenderloin recipe)