Print Recipe

Cauliflower and pork tenderloin recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Author: Petro

Ingredients

  • 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

Instructions

  • 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

Notes

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)