Juicy Pork Tenderloin & Garlic-Parmesan Roasted Cauliflower

Juicy Pork Tenderloin

Ingredients

  • 1 bottle Italian Salad Dressing, optional marinade

  • 2 tbs extra virgin olive oil

  • 1 tbs sea salt

  • ½ tsp fresh cracked pepper

  • 2 lb pork tenderloin

  • 4 tbs butter, sliced into 4-6 pats

  • 2 tbs diced garlic

  • 1 tsp dried basil*

  • 1 tsp dried oregano*

  • 1 tsp dried thyme*

  • 1 tsp dried parsley*

  • ½ tsp dried sage*

Instructions

  1. (Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours.

  2. Preheat oven to 380 degrees.

  3. Line baking sheet with aluminum foil.

  4. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.

  5. Generously season meat with salt and pepper.

  6. In a large pan, heat oil until shimmery.

  7. Add meat to pan and quickly sear on all sides until dark golden brown.

  8. Transfer to baking sheet.

  9. Generously coat with herb mix.

  10. Place pats of butter on top of the pork.

  11. Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 30 minutes for a 2lb roast)

  12. When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.

  13. Slice against the grain and serve immediately.

*In flyer October 27 - November 2, 2024
Recipe and photo credit: Sweet C’s Designs

Garlic-Parmesan Roasted Cauliflower

Ingredients

  • 1 medium head cauliflower, cut into florets (about 8 cups)

  • 3 Tbs extra-virgin olive oil

  • 2 tsp. paprika

  • 3/4 tsp kosher salt

  • 1/2 tsp cracked black pepper

  • 5 garlic cloves, minced

  • 2 to 3 Tbs grated Parmesan cheese

  • Juice of 1/2 lemon

  • 2 Tbs finely chopped fresh parsley

Instructions

  1. Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF.

  2. Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.

  3. Empty cauliflower out onto preheated baking sheet. Arrange florets in a single layer, avoiding overcrowding. Roast for 25 to 30 minutes, tossing once midway through, until lightly charred and tender. 

  4. Sprinkle Parmesan cheese and garlic over cauliflower and place back in the oven for 5 more minutes.

  5. Spritz lemon juice overtop and garnish with fresh parsley; toss and serve.

*In flyer October 27 - November 2, 2024
Recipe and photo credit: Dishing Out Health

Annah Kassen