Roasted Cauliflower Salad & Garlic Butter Pork Tenderloin

Roasted Cauliflower Salad

Ingredients

  • 1 large head cauliflower, cut into bite-size*

  • 1 red onion, thinly sliced

  • 1 ½ tbs olive oil

  • 1 tsp ground cumin

  • 1/2 tsp ground cardamom

  • 1 tsp sea salt

  • 2 tsp lemon zest*

  • 2 tbs lemon juice*

  • 1-2 tsp maple syrup

    FOR GARNISH

  • 1/4 cup chopped fresh parsley

  • 1/2 cup roasted pistachios, chopped

  • 1 tbs molasses

Instructions

  1. Preheat the oven to 425 degrees F (218 C).

  2. On a large baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Spread into an even layer. Roast for 20-25 minutes, until the cauliflower is starting to get crispy on the edges.

  3. Remove from the oven and transfer to a serving platter. Add the lemon zest, lemon juice, and maple syrup (starting with the lesser amount) and toss to coat. Taste and adjust, as needed, adding more maple syrup for sweetness or salt to taste.

  4. Garnish with fresh parsley, chopped pistachios, and a drizzle of pomegranate molasses.

  5. Best when fresh. Leftover salad will keep stored in a sealed container in the refrigerator for 2-3 days.

*In flyer March 26 - April 1, 2023
Recipe and photo credit: Minimalist Baker

 

GARLIC BUTTER PORK TENDERLOIN

Ingredients

  • 2 1-pound pork tenderloins, trimmed*

  • 1/4 cup hoisin sauce

  • 1 lb green beans, trimmed*

  • 1 1/2 pounds baby potatoes cut in 1/2

  • 3 tbs olive oil

  • kosher salt and freshly ground pepper

  • 4 tbs butter softened

  • 2 tbss freshly minced chives

  • 4 garlic cloves minced into paste

  • non stick cooking spray

Instructions

  1. Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with cooking spray. 

  2. In a large bowl, combine green beans with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Arrange green beans in center of baking sheet. 

  3. In the same bowl, toss potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down. 

  4. Lay tenderloins, not touching, over green beans and brush with hoisin sauce, sprinkle lightly with salt and pepper. Roast for 28 minutes, or until thickest part of tenderloins reaches 140 degrees. 

  5. While tenderloin is roasting, combine butter, chives, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. When tenderloin is done cooking, remove sheet pan and top each tenderloin with one tablespoon of garlic herb better and let pork tenderloin  rest before slicing.

  6. Top potatoes and green beans with remaining two tablespoons of garlic herb butter and serve.

*In flyer March 26 - April 1, 2023
Recipe and photo credit: Number 2 Pencil

Annah Kassen