Use Up Half a Cauliflower
A whole pork tenderloin, a head of cauliflower, and a pot of quinoa all finish in the same half hour. This is the dish I make when a cauliflower is starting to go soft on the counter and I do not want to waste it.
Pork tenderloin dries out faster than most cuts because it is so lean. Searing it in a hot pan first builds a crust, then finishing it in the oven keeps the center juicy.
Cauliflower Loves High Heat
Roast cauliflower at 425 degrees F with plenty of space between florets. Crowded cauliflower steams; spaced cauliflower caramelizes and tastes nutty.
Quinoa as the Base
Cook quinoa in broth instead of water for a subtle savory flavor. Fluff it with a fork once it is done so it stays light instead of clumping.
Ingredients
- 1 1/4 lb pork tenderloin
- 1 medium cauliflower, cut into florets
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1 tbsp chopped fresh parsley
Steps
Sear the pork
Heat 1 tablespoon oil in an oven-safe skillet over medium-high. Season pork with paprika, garlic powder, salt, and pepper. Sear 3 minutes per side until browned.
Start the quinoa
Bring quinoa and broth to a boil, then cover and simmer 15 minutes. Remove from heat and let steam 5 minutes.
Roast the cauliflower
Toss cauliflower with remaining oil, salt, and pepper. Spread on a sheet pan and roast at 425 degrees F for 20 minutes, tossing once.
Finish the pork and serve
Transfer the seared pork to the oven and roast until it reaches 145 degrees F, about 12 minutes. Rest 5 minutes, slice, and serve over quinoa with cauliflower.
Make It a One-Pan Meal
- Use a large oven-safe skillet and add cauliflower around the pork for fewer dishes.
- Double the quinoa for easy leftovers that reheat well.
- A quick mustard sauce on the side adds sharpness to the pork.
When I made this
I used to buy cauliflower thinking I would use the whole thing, and more often than not it went bad in the crisper drawer. This recipe was built around half a head and it is the main reason I buy them. Roasting the pieces on their own first instead of under the pork mattered too, since under the tenderloin they never got any color and stayed watery. Now I roast the cauliflower for ten minutes before it goes near the meat.
Nutrition per serving
| Calories | 385 kcal |
| Protein | 36 g |
| Carbohydrates | 28 g |
| Fat | 14 g |
| Sodium | 520 mg |
